Best 5 Buttered Spaghetti Squash Recipes

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

SWEETENED SPAGHETTI SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
• Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
• Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

BUTTERED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees.
• Halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, Add 1/2 inch of water to the dish and cover it with foil.
• Bake the squash 45 minutes or until it is slightly soft when pressed.
• Scrape the stringy flesh with a fork and put into a bowl. Then toss the squash shreds with the butter, salt and pepper to taste.
• Stir in parsley if desired.

ROASTED SPAGHETTI SQUASH WITH BROWN-BUTTER

Steps:

• Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squash will stand upright. Sprinkle squash with salt and pepper and place cut side down on a parchment lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.
• Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.
• Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes. Spoon 1 tablespoon of ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.

BUTTERED SPAGHETTI SQUASH "NOODLES"

Steps:

• Pierce squash on all sides with a fork and place cut side up in a glass baking dish.
• Add water to dish. Cover with plastic wrap; vent.
• Microwave on high power, turning dish every 4 minutes until tender, 12 minutes.
• Let stand 5 minutes. Scoop out "spaghetti" with a fork.
• Toss with butter, salt and pepper to taste.