Spaghetti Squash with Fresh Herbs
Spaghetti Squash with Fresh Herbs highlights the mild, slightly sweet flavor of tender squash combined with chopped parsley, basil, chives, and sage. Cooked with butter and simply seasoned, this warm side dish is all about fresh, balanced flavors.
Easy Spaghetti Squash Recipe
Spaghetti squash is one of those plants that earns its space in the garden. It stores well and can be used long after the growing season has passed. The flavor is mild and slightly sweet, which makes it a good match for savory herbs.
I like having a few squashes on hand for simple sides like this. It’s a good way to use up herbs before the weather shifts and an easy way to bring a little color and warmth to the table as the season winds down.
In late summer, my family enjoys it paired with Cauliflower Steaks, but my favorite flavor combination comes in the fall with Autumn Spiced Roasted Pumpkin.
Garden Tips for Growing Spaghetti Squash 🌱
Spaghetti squash is a productive and reliable crop that does well in raised beds with plenty of sun and space. Here’s how to get a good harvest:
- Start from Seed: Spaghetti squash is best started directly in the garden after the last frost date. The seeds germinate quickly in warm soil and don’t need to be started indoors.
- Choose a Sunny Spot: Pick a location that gets full sun—at least 6–8 hours daily. Spaghetti squash needs warmth and space to thrive. Raised beds are ideal for good drainage and loose soil.
- Give It Room: These plants grow on long, sprawling vines. Plan for each plant to take up 10–12 square feet or grow them vertically along a sturdy trellis to save space.
- Water Consistently: Water deeply once or twice a week, depending on weather and soil. Avoid overhead watering to reduce the risk of mildew and rot on the leaves and fruit.
- Harvest at the Right Time: The squash is ready when the skin turns deep yellow and resists pressure from your fingernail. Leave a few inches of stem attached to help the squash store longer.
Ingredients for Herbed Spaghetti Squash
- Spaghetti Squash: A medium squash (3-4 pounds) yields about 4 cups of cooked squash.
- Butter: Adds richness without overpowering the fresh flavors.
- Fresh Herbs : Parsley, basil, chives, and sage deliver a balanced blend of brightness, sweetness, and earthiness. Chop them finely so the flavor spreads evenly.
- Kosher Salt and Ground Black Pepper: Simple seasonings are all that’s needed to bring out the flavor of the squash and herbs.
How to Choose a Good Spaghetti Squash
Look for a squash that feels heavy for its size with firm, matte skin. The color should be a deep, even yellow with no green streaks. Avoid squash with soft spots, cracks, or wrinkled skin—these are signs it’s overripe or starting to spoil.
The stem should be dry and intact, which helps indicate freshness. Small surface blemishes are normal, but steer clear of any squash that feels light or hollow. A good one will hold up well to cooking and shred easily once tender.
How to Make Spaghetti Squash with Fresh Herbs
Step 1: Cook the squash.
Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp.
- Microwave method: Place the halves cut-side down in a baking dish with about 1/2 inch of water. Microwave for 10 minutes, or until the skin is easily pierced with a knife.
- Oven method: Preheat oven to 375°F. Place cut-side down in a baking dish with about 1/2 inch of water. Cover with foil and bake for 45–60 minutes, until fork-tender.
Set aside until cool enough to handle.
Step 2: Scrape the squash.
Use a fork to scrape the inside of the squash. You should have about 4 cups of squash strands.
Step 3: Sauté with herbs.
Melt the butter in a large skillet over medium-high heat. Add the squash, parsley, basil, chives, sage, salt, and pepper. Toss gently to combine. Cook for 2–3 minutes, just until heated through. Taste and adjust seasoning as needed.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the microwave if preferred. This dish is best served warm.
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Spaghetti Squash with Fresh Herbs Recipe
Ingredients
- 1 spaghetti squash 3-4 pounds
- 2 tablespoons butter
- 2 teaspoons fresh parsley chopped
- 2 teaspoons fresh basil chopped
- 2 teaspoons fresh chives chopped
- 2 teaspoons fresh sage chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and pulp.
- Cook the squash using either the microwave or oven: Microwave method: Place the halves cut-side down in a baking dish with about 1/2 inch of water. Microwave for 10 minutes, or until the skin is easily pierced with a knife. Oven method: Preheat oven to 375°F. Place cut-side down in a baking dish with about 1/2 inch of water. Cover with foil and bake for 45–60 minutes, until fork-tender. Set aside until cool enough to handle.
- Use a fork to scrape the inside of the squash into long strands. You should have about 4 cups.
- Melt the butter in a large skillet over medium-high heat. Add the squash, parsley, basil, chives, sage, salt, and pepper. Toss gently to combine. Cook for 2–3 minutes, just until heated through. Adjust seasoning to taste and serve warm.
