- Cut squash in half and scoop out seeds.
- Place in baking dish, cut side down. Bake at 350° F for 30 minutes, or until tender.
- In medium sauce pan, heat oil, onion and garlic on medium-high heat. Cook for 5 minutes or until onions are soft.
- Add canned tomatoes and seasoning. Bring to a boil.
- Reduce heat to low and cook for 5 minutes. Stir often.
- When the squash is done, remove from the oven. Use a fork to scrape spaghetti-like strings into a large bowl.
- Add sauce and serve with Parmesan cheese. Enjoy!
- Refrigerate leftovers.
NotesFor the best buy, choose winter squash (such as butternut or acorn) that are heavy and have smooth skins. To keep fresh, store in a cool, dry place for up to 3 months.
- 1 spaghetti squash, about 2 pounds
- 1 teaspoon of vegetable oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/4 cup of grated Parmesan cheese
MaterialsChopping board, serrated knife, baking sheet, can opener, measuring spoons, measuring cups, fork, large bowl, oven, container for leftovers
More About Butternut Squash
How to Select
Choose a squash heavy for its size.
How to Store
Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.
How to Prepare
Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to a canned black beans with a dash of cinnamon and cumin, mash with yams, seasoned with ginger and cinnamon, or simply cube and roast.