Ina Garten Spaghetti Squash with Garlic and Parmesan

Ina Garten spaghetti squash with garlic and parmesan is a tender, buttery side dish with roasted squash, garlic and grated cheese that comes together in 1 hour 30 minutes. Save this make-ahead fall side dish for Thanksgiving, Sunday dinner or holiday tables, because it's simple and finishes in one skillet.

Roast the squash until a fork shreds it easily, with the texture of al dente pasta, because that is what keeps the strands from turning mushy. Pull it too early and the strands stay stiff and crunchy, and too late they go watery.

Ina Garten created this recipe for a friend who liked the idea of spaghetti squash but found it too boring to eat. Her fix is to roast the squash with apple cider, so the flesh picks up a little sweetness before the garlic, butter and Parmesan go in.

Source: Cooking for Jeffrey (2016)

Ina Garten Spaghetti Squash with Garlic and Parmesan

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

1

hour 

20

minutes

Calories

190

kcal

Roasted squash shreds into soft, al dente strands that turn silky once they hit the garlic butter. Parmesan and parsley go in off the heat, so the cheese melts without clumping.

Ingredients

• 4 pounds spaghetti squash, halved and seeded (see note)
  

• Good olive oil
  

• 1/4 cup apple cider or apple juice
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons unsalted butter
  

• 2 teaspoons minced garlic (2 cloves)
  

• 1/4 cup freshly grated Italian Parmesan cheese
  

• 2 tablespoons minced fresh parsley leaves
  

Directions

• Preheat the oven: Preheat the oven to 400°F. That way it's fully hot by the time the squash is ready to go in.
• Season the squash: Place the 4 pounds of halved and seeded spaghetti squash cut sides up on a sheet pan. Brush the flesh with olive oil, pour 1/4 cup apple cider into the cavities, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper.
• Roast until tender: Roast for 50 to 75 minutes, until the flesh is very tender and shreds easily when raked with a fork. It should have the consistency of al dente pasta.
• Shred the squash: Set the squash aside until it's cool enough to handle. Then shred as much of the flesh as you can into a large bowl and discard the shells.
• Sauté the garlic: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large 12-inch sauté pan over medium heat until the butter starts to sizzle. Add 2 teaspoons minced garlic and cook for just 1 minute, until fragrant.
• Heat the squash: Immediately add the shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes. It's ready once it's heated through.
• Finish and serve: Off the heat, stir in 1/4 cup grated Parmesan, 2 tablespoons minced parsley, 2 teaspoons salt and 3/4 teaspoon pepper. Taste for seasoning, then serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What's the safest way to cut a spaghetti squash?

Cut off the bottom with a large knife so the squash stands upright. Then plunge the tip of the knife in near the stem and cut straight down, keeping your fingers out of the way. Do the same on the other side before breaking it in half.

Can I make spaghetti squash with garlic and parmesan ahead of time?

Yes, Ina suggests roasting and shredding the squash first, then refrigerating it. Before serving, sauté the garlic, add the squash and finish the recipe, so the dish still tastes freshly made.

Can I use apple juice instead of apple cider?

The recipe says either works. Both add a little moisture and a hint of sweetness to the squash as it roasts.

How do I know when the squash is done roasting?

Rake a fork through the flesh, and it should shred easily into strands. Aim for the texture of al dente pasta, since the squash cooks a little more in the skillet.

What's the most common mistake with spaghetti squash?

Under-roasting is the big one, because the strands then stay stiff and don't separate well. Rake with a fork before you pull the pan, and give it more time if it still resists.