Versatile spaghetti squash, a healthy winter squash that can be used in so many dishes. It’s a mild flavored and neutral tasting squash, so it’s able to take on the flavors and spices that you use to cook it with.
I’ve cooked with it many times in the past and even posted several recipes on this blog like here and here.
These two recipes posted here today are my current favorite ways to eat it. I’m sure as time goes on there will more!
You’ve heard of eggs in purgatory, well I make that every time I have some leftover strands of cooked spaghetti squash. Delicious to eat for breakfast, lunch or dinner. Seasoned browned butter squash that I made the night before lays as a base to hold eggs that sit in a puddle of flavored marinara, it’s out of this world good and so comforting!
There are many different ways to prepare your spaghetti squash, I simply like to roast it. I also like my strands to be al’dente. Overcooking the squash results in mushy clumped together strands, not very appealing.
I like to slice the squash in half, ( be very careful), scoop out the seeds and place the 2 halves on a parchment lined sheet pan. Pre-heat oven to 400 degrees, salt and pepper each half and give it a light drizzle with olive oil. Place cut side down and pierce a couple of times with the tip of a knife. Roast 30-40 minutes depending on the size of your squash. Let it cool down then fluff the strands with a fork.
Now you’re ready to make this!
Spaghetti squash strands tossed into a garlicky browned butter and sage sauce. Then it’s showered with a very generous amount of Parmigiano Reggiano and toasted hazelnuts.
Just grate some fresh garlic into your nutty brown butter and sage sauce, it smells amazing and takes the dish over the top!
Be sure to save some of the leftovers so you can make this eggs in purgatory version with spaghetti squash for breakfast the next day, it will become one of your favorites, like mine.
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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 absolutely adore spaghetti squash. It’s so good and versatile, just as you’ve shown here. I love especially the dish with the eggs. Sometimes I place a whole squash in the oven and bake for two hours. Then after it cools I cut open and remove the seeds. It’s much easier for me than trying to deal with the fresh squash and my cleaver! I always worry I’m going to miss and cut off my hand!!!