But fear not, when done right, it is amazing! One of the most common and tastiest preparations is to slice the squash in half lengthwise, and then pour olive oil or melted butter on each half and season with a generous amount of brown sugar and cinnamon, before baking till golden brown. But if you're looking for something a little less sweet and a little more savory, or even something that can serve as the base for an entree, then doing a simple garlic and butter preparation is the way to go. This would be great tossed with some sauteed chicken to turn it into a full meal, or simply use it as an alternative to a pasta side dish.
Baked Spaghetti Squash with Garlic & Butter
1 spaghetti squash
2 Tbsp butter (or Earth Balance margarine for dairy-free)
2 cloves garlic, minced
1/4 cup parsley or basil, minced
Kosher salt and ground black pepper, to taste
Dash of red pepper flakes
1/4 cup Parmesan cheese, shredded (or Go Veggie! vegan parm for dairy-free)
Preheat oven to 375 degrees.
Pierce the squash a few times to allow for ventilation, and then place whole on a baking sheet and bake for 1 hour, or until a paring knife can easily be inserted. Set aside and allow to cool for at least 10 minutes.
Once squash is cooled, cut in half lengthwise and scoop out the seed portion. Then using a fork, scrape out the flesh so you have stringy "noodles". If it's hard to scrape, place back into the oven and bake for an additional 10 minutes or more until the squash will easily shred with a fork. Set shredded squash aside and discard skin.
In a skillet, heat butter over medium high heat. Add in garlic and saute for 1-2 minutes. Toss in shredded squash, parsley and seasonings, and toss to evenly coat. After about a minute, add in your parm and toss to fully incorporate. Cook for an additional minute and then remove from heat to serve.