Spaghetti Squash with Sage and Garlic

Spaghetti Squash Sauteed in Sage & Garlic Infused EVOO
Spaghetti Squash Sauteed in Sage & Garlic Infused EVOO

A friend suggested a winter squash as a side for my New Year’s Eve veal roast stuffed with spinach. Spaghetti squash was a perfect choice.

The yellow spaghetti squash balanced the colors on the plate. The slightly sweet squash accented by mild sage and garlic infused EVOO was a nice contrast to the roast with a zesty spinach stuffing.

Stumped about how to handle spaghetti squash? It’s actually easy to cook. The hardest part is carefully splitting the squash in half.

Bake the squash for an hour and pull out the long spaghetti strands. Quickly saute the spaghetti squash in EVOO or butter gently flavored with your favorite herbs and aromatics. Or top it with marinara sauce and grated parmigiano. It is spaghetti squash after all.

Spaghetti squash is a versatile, simple and delicious side dish that you can enjoy often.

Buon appetito!

Spaghetti Squash with Sage and Garlic
 
Prep time
Cook time
Total time
 
Spaghetti squash is easy to turn into a versatile side dish for your next meal.
Author:
Recipe type: Vegetables
Cuisine: Italian
Serves: 6
Ingredients
  • 1 spaghetti squasth
  • 1 garlic clove
  • 2 fresh sage leaves
  • 3 tablespoons EVOO
  • sea salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Peel and smash the garlic clove.
  3. Cut the spaghetti squash in half lengthwise. (Use a big, heavy, sharp knife to safely cut through the squash.)
  4. Drizzle the cut sides with the other tablespoon of EVOO.
  5. Place cut side down on a cookie sheet and bake in the oven for an hour, until the squash is knife tender.
  6. Remove the squash from the oven, turn it cut side up and set aside to cool.
  7. When the squash is cool enough to handle, scoop out all the seeds and discard them.
  8. Use a fork to gently pull out all of the spaghetti squash strands. Keep the strands as long as possible. (I like to start at the top and scrape towards the bottom of the squash.)
  9. Put the EVOO, sage and garlic in a sauté pan.
  10. Heat the oil over medium-high heat.
  11. When the oil is hot add the spaghetti squash and quickly saute to cover all the squash with the infused olive oil.
  12. When just heated through remove to a serving platter. Dust with sea salt and freshly ground black pepper.
  13. Serve immediately.

 

2 Replies to “Spaghetti Squash with Sage and Garlic”

  1. Hi Gianni.

    I’m not sure if you consider fans’ suggestions or anything, but, if so, I have a slightly more academic request. Could you do a blog post or video about your favorite cookware, cutlery, appliances/tools, servingware, utensils, etc? In other words, maybe highlight your most beloved go-to kitchen gadgets and perhaps even make some recommendations?

    This request may seem ironic, as it’s fairly obvious that you don’t go out of your way to use anything high tech, expensive, or fancy in the kitchen–often, you just use your hands. In fact, that’s part of the charm of your whole enterprise. From your tools to your ingredients to “the setting” (a cramped apartment kitchen), your philosophy of simplicity yields exquisite, delicious meals.

    Nonetheless, a lot of the regular tools you use look well-worn and reliable, and I suspect there are some interesting stories behind some of your gear. Am I wrong?

    Anyhow, please consider it. I’d find it interesting. Thanks for all the (free) recipes. They’ve really brought some culture to my family’s dining experience, and, in a small way, brought us a little closer together—at least around dinner time. Your mother would be proud, I’m sure.

    Happy New Year.

    1. Ciao Patrick. Buon capo d’anno. Happy New Year to you and your family.

      I’m pleased that your family dinners have gone so well. It’s amazing how food shared lovingly with family and friends enhances the relationships between those at the table.

      Thanks for your suggestion about doing a post about the tools I rely on in the kitchen. You’re right, my kitchen tools are well-used. My Mom’s and my Aunt Florence’s pots and pans that I use are from the ’40s. Sometimes while cooking I think using them hedges my bet that I’ll make a good dish.

      I have to tell you about my Mom’s wooden spoon that went missing for 20 years.

      Buon appetito!

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