Chef Buck says…
This spaghetti squash recipe is pretty basic :
You can easily cook spaghetti squash at home using the recipe below. And, it makes a great main or side dish to serve your family.
You’ll enjoy the wonderful texture and its mild flavor allows it to work very well in a variety of recipes.
So, take a chance on Buck’s spaghetti squash recipe and let me know in the comments how you liked it.
Spaghetti Squash Recipe Ingredients:
- 1 medium spaghetti squash
- 1 Tbsp olive oil
- 1 large onion (chopped)
- 4-6 cloves garlic (finely chopped)
- 1/2 red bell pepper(sliced)
- 1 14 oz can artichoke hearts in water (chopped)
- 1 cup olives, and olive juice to taste (chopped)
- 3/4 to 1 cup Parmesan cheese (shredded or grated)
- 1 tsp oregano
- 1/2 tsp thyme
- 1 tsp basil
- Salt and pepper to taste
How to Make this Spaghetti Squash Recipe
Roasted Butternut Squash and Garlic Lasagna
- 3 pounds butternut squash, halved and seeded
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- 2 tablespoons minced garlic
- 1/4 cup all-purpose flour
- 1 quart milk
- salt and ground black pepper to taste
- 1 cup heavy cream
- 9 no-cook lasagna noodles
- 1 1/3 cups finely grated Parmesan cheese
Step 1: Preheat oven to 450 degrees F. Grease a baking
Step 2: Brush the butternut squash halves with vegetable oil and season
Step 3: Place squash halves on baking sheet, roast in preheated oven until golden and easily
pierced with a knife, 45 to 50 minutes.
Step 4: Allow to cool for 15 to 20 minutes, then scoop the flesh into a bowl. Set aside.
Step 5: Heat the butter in a large skillet over medium-low heat. Cook and stir garlic in the butter until softened. Stir in flour and cook for 3 minutes.
Step 6: Whisk in the milk until smooth. Bring to a simmer, and
cook until thick, about 10 minutes, whisking occasionally.
Step 7: Stir in the butternut squash and season with salt and pepper.
Note: Sauce can be made 3 days ahead and refrigerated.
Step 8: Reduce oven temperature to to 375 degrees F. Grease a 9×13 inch baking dish.
Step 9: Beat the heavy cream until foamy in a large glass or metal mixing
Step 10: Gradually add the salt, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the cream should curl over slightly. Set aside.
Step 11: Pour 1 cup of the butternut sauce into the baking dish and place 3
lasagna noodles on top in a single layer.
Step 12:Spread half of the remaining sauce over the noodles and sprinkle with 1/2 cup of
Step 13: Place another layer of noodles and spread the remaining sauce on top and sprinkle with 1/2 cup of Parmesan cheese.
Step 14: Place the final layer of noodles on top. Spread the whipped cream over the final layer of noodles making sure the pasta is completely covered.
Step 15: Sprinkle with the remaining 1/3 cup of Parmesan. Cover baking dish tightly with aluminum foil.
Step 16: Bake in the preheated oven for 30 minutes. Remove foil and continue baking until the top is bubbly and golden brown, about 10 minutes.
Step 17: Allow to rest for 5 minutes before serving.
Pasta with Roasted Butternut Squash and Sage
- 2 tablespoons olive oil
- 1 2/3 cups cubed butternut squash
- 1 large onion, chopped
- salt and pepper to taste
- 8 ounces uncooked penne pasta
- 1/2 pound turkey sausage
- 1/4 cup heavy cream
- 2 teaspoons dried sage
- 3 cloves garlic, minced
- 3 1/2 tablespoons balsamic vinegar
Step 1: Preheat oven to 350 degrees F. Coat a roasting pan with olive oil.
Step 2: Place the squash and onion in the pan, and season with salt and pepper.
Step 3: Roast 30 minutes, or until squash is tender.
Step 4: Bring a large pot of lightly salted water to a boil.
Step 5: Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Step 6: In a large skillet over medium heat, cook the turkey sausage until evenly brown.
Step 7: Transfer the cooked squash, onion and cooked pasta to the skillet.
Step 8: Gradually pour in the cream. Season with sage.
Step 9: Continue cooking until heated through. Mix in garlic.
Step 10: Transfer to a large bowl, and toss with balsamic vinegar to serve.
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Thanks for stopping by – Jean
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