Fall is my jam. It’s for root vegetables, hearty soups and baked goods that keep your kitchen warm and toasty. And let’s not forget about squash! Squash is one of my favorite fall foods because it can be transformed and used in myriad ways. Take acorn squash—it can be cooked simply in the oven with butter, salt and pepper, then served hot from the oven, or cooled and used in an autumn salad. You can even stuff it for a filling, all-in-one meal. Butternut squash makes incredible, velvety soup or it can be baked with pork and apples for an easy pork and squash sheet-pan dinner. And then there’s spaghetti squash, a magical ingredient that can be turned into the oh-so-trendy veggie noodles.
Now, it’s not that magical. I’m not suggesting you serve it to your family on spaghetti night and try to trick them into believing it’s actually spaghetti. But, stir butter, Parmesan and some fresh herbs into a cooked spaghetti squash and your kids just might scarf it down just like real pasta anyway.
Here’s how to make basic buttered spaghetti squash in the oven.
How to Make Spaghetti Squash
Next, place the squash halves cut-side-down in an ungreased 3-quart baking dish. You can also use a baking sheet with sides for this step! Bake the squash for 45 to 50 minutes or until a fork can pierce the flesh easily.
It’s that easy! This recipe reminds me of buttered noodles, a staple entree of my childhood, but you could go a step further and serve it with marinara for those who love red sauce, or even top it with a meaty ragu. Spaghetti squash is readily available throughout the fall and winter months, so try serving it each way to see which is your family’s favorite!