Dinner Tonight: Spaghetti Squash With Butter Recipe

It's always nice when recipes come plastered on the vegetable I'm buying, especially when it is bought at the farmers' market. The instructions were simple: Cut the squash in half, place in a preheated oven at 375°F, roast for an hour. When done, the squash would have innards like long strands of pasta. Hence the name, I presume.

For some reason, I'd never had this before and was doubtful it would work. But the proof's in the bowl, I guess. The recipe mentioned adding a sauce on top, but I don't think it really needs it. The squash is so flavorful that it requires just a little butter and salt and pepper to elevate it to a full meal.


  • 1 spaghetti squash
  • 2 tablespoons butter
  • Salt and pepper


  1. Preheat the oven to 375°F. Split the squash in half lengthwise. When the oven is ready, toss in the squash. Cook for an hour.

  2. Remove the squash. Simply scoop out the insides, trying to discard as many seeds as possible. Place in a bowl. Toss in the butter and season with salt and pepper.