Spaghetti Squash with garlic-thyme butter and olive oil

This was the best squash I have had in years. The roasting time is variable because I roasted two squashes and one took 40 minutes and the other one took 55 minutes (this one was rather bland). I roasted at 425ºF (220ºC). Enjoy the week!

Slice off both end of the squash then cut it crosswise (widthwise) into two halves. You can cut it further into 4 rings. These will cook faster. Sprinkle the cut surface of each piece with salt and set aside for 15 minutes for the water to ooze out.

After 15 minutes, wipe the water off the squash and place it on a rack, on a large baking sheet. Bake in the centre of the oven 40-60 minutes or until very tender. Remove the squash from the oven, let cool slightly then remove the strands using a fork.

To make the garlic-thyme butter: Heat 3 tablespoons butter and 3 tablespoons olive oil in a small saucepan over medium low heat. Add the the smashed cloves garlic and leaves from three-four sprigs of thyme and let cook gently for 5 minutes. Set aside for flavours to meld. Use this oil to flavour your squash after cooking.

I wanted to eat spaghetti squash for dinner so I shopped around for the best “How to Cook Spaghetti squash video” and and this one drew my full attention. I used this exact method to roast the squash and then drizzled mine with garlic-thyme butter and olive oil and gave it a sprinkle of Parmesan. Please watch this video before roasting the squash.

Spaghetti Squash with garlic-thyme butter and olive oil

Ingredients

  • 1 spaghetti squash
  • 3 tablespoons butter 
  • 3 tablespoons olive oil
  • 2-4 garlic cloves smashed with the blade of a knife
  • 4 sprigs thyme, leaves removed
  • Salt and freshly ground pepper to taste
  • Freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 425ºF (220ºC) ten minutes before using. You need a large sturdy baking sheet with a rack placed on top of it. Line it with aluminium foil to catch off any drippings and keep your baking sheet clean.
  2. Cut and salt the squash to draw out water: slice off both ends of the squash then cut it crosswise (widthwise) into two halves. You can cut it further into 4 rings. These will cook faster. Sprinkle the cut surface of each piece with salt and set aside for 15 minutes for the water to ooze out.
  3. Wipe off water and bake the squash: after 15 minutes, wipe off the water and place each cut squash on the prepared rack. Bake in the centre of the oven 40-60 minutes or until very tender. Let cool slightly then remove strands using a fork. Place on a serving dish.
  4. To make the garlic-thyme butter: Heat the butter and olive oil in a small saucepan over medium low heat. Add the  smashed garlic cloves and leaves from the sprigs of thyme and let cook gently for 5 minutes. Set aside for flavours to meld. Use this oil to flavour your squash after cooking. Sprinkle with some Parmesan cheese.
  5. Last Updated: November 12, 2018

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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