We gave this dish our Test Kitchens' highest rating. Similar in looks to spaghetti, this squash is good when it's seasoned like pasta—with butter, garlic, and cheese. Serve with chicken or fish in place of pasta or rice.
1 (2-pound) spaghetti squash
1/3 cup water
2 tablespoons light stick butter
1/4 cup chopped onion
2 garlic cloves, minced
2 tablespoons shredded fresh Parmesan cheese
2 teaspoons small fresh sage leaves
1 teaspoon grated fresh lemon rind
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Pierce squash several times with a fork; place in an 11 x 7-inch baking dish. Microwave, uncovered, at HIGH 6 minutes. Cut in half lengthwise; discard seeds. Place squash, cut sides up, in baking dish; add water. Cover tightly with heavy-duty plastic wrap, turning back 1 corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes.
While squash cools, melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 to 3 minutes or until onion is tender.
Using a fork, remove spaghetti-like strands from squash. Add strands (about 3 cups) to pan; cook 2 minutes or until thoroughly heated. Transfer to a bowl; add Parmesan cheese and remaining ingredients, and toss well.
I really love this recipe. A great way to use spaghetti squash in a different way. Just don't cook the squash too long or it becomes too wet and mushy. I just cut the squash in half first then put it in the baking dish with a little water and cover. Cooked mine about 7 mins and check to see if its done enough to pull out of the squash. If not, cook a minute at a time and check. Mine was a small squash so I think a larger one might take longer.
The flavors were great, but my squash was WAY over-cooked following these directions. Also, even though I poked holes in it, it blew out in the microwave during the first step. I think going forward, I will just roast it like I would normally do, and then follow the rest of the steps.