They are so tasty and quite close to the real thing! Ready in about 40 minutes, they’re also very easy to make. This spaghetti squash recipe is handy whenever I crave my favorite pasta dish. It’s a simple one: Spaghetti cooked al dente, then coated in a sauce of butter, garlic, and parmesan. I don’t touch the stuff anymore, but sometimes, I crave it. And when I do, I go for hearts of palm pasta or make these spaghetti squash noodles. They totally hit the spot, every single time.
Ingredients
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze the leftovers for up to three months.
Spaghetti squash: You can cook it in the microwave, which is the fastest and easiest way, or you can bake it in the oven. Butter: I use unsalted butter. To season: Kosher salt, black pepper, and garlic powder. Grated Parmesan: It’s best to use finely grated parmesan and not coarsely shredded.
Your first step is to cook the spaghetti squash in the microwave. Cut it open and remove the pulp and seeds, then rake a fork back and forth to remove its flesh in strands. As an alternative to using the microwave, you can bake the spaghetti squash. Turn the heat off, stir in the parmesan, and serve. So check on the squash while you cook it (whether using the microwave or the oven) to ensure it doesn’t get overcooked. And when you saute the noodles with butter and seasonings, do so briefly.
Baked chicken breast Parmesan chicken tenders Crispy baked chicken thighs Sauteed shrimp, as shown in the image below.
These noodles also make an excellent bed for saucy dishes such as shrimp in cream sauce, keto sloppy joes, pulled beef, or beef Stroganoff.
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