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
- Sharp chef’s knife
- 3-quart baking dish or baking sheet with sides
- Serving bowl
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 3 tablespoons butter
- 1/2 cup shredded Parmesan cheese
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Chopped fresh Italian (flat-leaf) parsley, if desired
First, heat the oven to 375°F. Cut the spaghetti squash lengthwise with a sharp chef’s knife. Scoop and discard the seeds.: