I never knew why spaghetti squash was called spaghetti squash until today – I bought it on a whim and found this intriguing recipe online in the midst of a ton of recipes that made it clear that it shreds to look just like – you guessed it – spaghetti. It’s fricking magic, man, and I got more than a little bit of a kick from it! Luckily the squash is also delicious, especially with lots of garlic (my little secret is that when making any recipe that calls for garlic, I always double the amount), basil, and cheese. Just don’t expect it to taste like pasta…it’s definitely squash, and that’s a good thing.
I sprinkled jamon on my bowl because I happened to have it on hand, and it was pretty awesome. Leave it off and you’ve got a vegetarian entree. How good this was was a really delightful surprise for both me and my husband – 4 out of 5, would make again!
- 1 (3 to 4 pound) spaghetti squash
- 1/4 cup butter
- 6 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- Kosher salt
- Fresh cracked black pepper
- 1/4 cup finely grated Parmesan cheese + more for serving
- 1/4 cup finely grated Asiago cheese + more for serving
- 2 tablespoons flat leaf parsley, chopped (optional)
- 2 slices jamon, roughly chopped (optional)
- Preheat the oven to 400°F.
- Carefully cut the squash in half lengthwise. I microwaved the entire squash for 5 minutes to make cutting it easier.
- Scoop out the seeds, then place the halves cut side down in a shallow baking dish/on a cookie sheet with a rim. Add a bit of water, just enough to cover the bottom of the pan/sheet.
- Cook the squash for 35 to 45 minutes (start checking in on it at 30 minutes). The squash is done when you can easily pierce the side with a knife.
- Allow the squash to cool a bit, then carefully scrape the flesh out with a fork, which will separate it into spaghetti-like strands.
- Melt the butter in a large skillet over medium heat. Once melted, add the minced garlic and cook until it begins to turn golden.
- Take the skillet off the heat and add the shredded spaghetti squash, basil, parsley (if you’re using it – I didn’t have any), a 1/4 of each cheese, salt, and pepper. Toss to with tongs to combine.
- Serve topped with extra cheese, basil, parsley, and/or jamon if desired.
Did you like this recipe? Like Aching for a Baking on Facebook to get others like it in your news feed!