When was the last time you had spaghetti squash? For me, it’s been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I’m a basil kind of girl, I thought I’d change it up!
You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!
I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here’s what you do, it’s so easy!
1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.
It was so good I think I’ll have the other half tomorrow!
Buon Appetito!!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I have bever had spaghetti squash, mainly because I didn’t know how to cook it. Your recipe looks so easy and tasty, I think I will have to try it.
I have never had spaghetti squash either but this looks and sounds so good I will have to try it…Thanks for the recipe.
Hi Marie
I’ve made spaghetti sqash in the past and it is surprisngly good and satisfying. I really believe the use of cheese on it is what makes it taste so good, and I love your use of fontinella cheese along with the toasted pecans as a topping. It’s a wonderful vegetarian entree!
yum…never tried it so again bookmarking.. ;p
Can you believe that I only tried once of this beautiful squash? I should really try it again. I don’t even remember how was the taste like.
Cheers,
Elra
I haven’t had spaghetti squash in years! Thanks for the reminder!
You’re right. It’s been ages since I made that too, but after seeing your photo, I’ll have to correct that.
You know after this post and that incredible photo there are going to be a lot more people eating spaghetti squash, myself included! LOL
Marie, this looks so satisfyingly good. I know you mentioned having it for lunch, but it;s breakfast time here and now I am craving this spaghetti squash dish!
I don’t have squash on hand but I should. It’s produce that keeps well!
I’m a basil kind of girl to, so I am making it your way! I haven’t had spaghetti squash in forever, but now I am suddenly really in the mood for it!
Spaghetti squash is one of my favs! I don’t think I hav made it yet this season. Hmmm. Basil brown butter and fontinella ? heaven!
I always forget about it too! Thanks for the reminder
Love your photo
I haven’t had spaghetti squash in quite some time either. Love what you did with it!
I grew up on spaghetti squash since it was the only squash my parents enjoyed. I am more diverse but I do love spaghetti squash any old time!!
Mama Mia! Are you shipping dishes yet?
It’s been ages for me too. Thanks for the reminder.
Hey! what a good alternative to the unhealthy pasta! I like this recipe of yours since I’m very health conscious but don’t want to sacrifice my favorite foods like spaghetti. I’ll definitely try this recipe
BTW, I changed my blog address to http://www.justsweeterthansugar.blogspot.com./ Feel free to visist ir anytime 
Thank you and keep posting 
I’m embarrassed to say I’ve never had spaghetti squash. It’s available here under a local name, and I can’t figure out what that is. *Hangs head in shame*
Your ‘pasta’ looks so good, I’m going to have to make more of an effort.
I could easily say that I would eat that all by myself too…..it looks fantastic!!!
Me too Marie – it has been eons since I made this kind of squash. Thanks for the reminder, I am going to put it on my shopping list!
A nice wintery dish you made there.
LL
I have been wanting to try doing more with spaghetti squash and this looks like a tasty way to do it!
Spaghetti Squash one of my favs.
Spaghetti Squash usually freaks me out, but that looks like a delicious combination! I am book marking this one to try.
And this dish is low carb! Even better!
This sounds yummy….Barb
We might be channeling each other because I just made spaghetti squash this week too! I combined mine with a little pesto and parmesan cheese. So tasty. Your version looks fantastic!
WOW, look fantastic Marie! Gloria
What a perfect and easy lunch (or even dinner!) I always forget about spaghetti squash. It’s a great one for trying to eat lighter so I’m going to have to pick up some soon!
I too have completely forgotten about spaghetti squash, thanks for the reminder… and this looks so good and loving the flavors
Spaghetti squash is so amazing, and I really like what you’ve done here with it! I really like how you browned the butter, and the addition of nuts sounds and looks terrific! YUM!
Ok, second spaghetti squash post in a row! I’m going to the store to get one this afternoon!
I had my first spag squash that I liked last week and am planning to have it again this week…I was going tto do a tomato sauce, but now I’m thinking I may have to plan next week’s spag squash dinner like this! Looks delicious!!
What an adaptable recipe, I have never tried spag squash so will put it on my shopping list as yours looks delicious Marie, hugs, Kathy.
This sounds yum, but I seldom find it here. I like the size of it perfect for one!
It really is good and so healhty.Thanks for reminding me of that.
This is something new to me. I’m making this tomorrow. I think I’ll try to shoot it, but I don’t think it will be as pretty as your picture!