Spaghetti Squash with Butter and Parmesan
If you have a microwave oven, you can have spaghetti squash in no time. It won’t taste a great deal like pasta, but on the other hand, it’s pretty good in its own right, especially with lots of butter and grated Parmesan.
Total Timeunder 30 minutes
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecheesy, savory, umami
Type of Dishvegetable
- 1 spaghetti squash, about 3 pounds
- 3 tablespoons butter
- Salt and lots of freshly ground pepper
- ½ cup grated Parmesan cheese
Cut the squash in half lengthwise and put it in a baking dish cut side down, adding a little water. Cover the dish with plastic wrap and microwave 8 to 10 minutes, or until the squash is tender.
Turn the squash halves over and carefully pull out and discard the seeds—some may be lurking in the strands. With a fork, scrape out the strands until you have about 3 cups.
Toss the strands in a bowl with the remaining ingredients and serve immediately.
2000 Fran McCullough