Baked Spaghetti Squash Recipe

This baked spaghetti squash recipe is so delicious. It is served with a wonderful butter and herb sauce. If you like squash, spaghetti squash is one you will want to try.


1 (3lb)spaghetti squash (or two smaller squash)
1/2 cup water

Butter and Herb Sauce
3 Tablespoons butter, melted, (or margarine)
1/4 cup vegetable or chicken broth
1 Tablespoon all purpose flour
1 Tablespoon fresh parsley, minced
1 teaspoon fresh oregano, minced
1 teaspoon summer savory
salt, to taste
cracked black pepper, to taste

Serves 2-4


Preheat the oven to 350.F

Line an oven proof baking dish with aluminum

foil and grease the foil. Leave the foil long

enough for it to have long sides as we will be wrapping the squash in the foil for baking.

Cut the squash in half lengthwise and scoop out the seeds.

Place the squash halves cut side down in a roasting pan. Add the water. Cover with the foil.Place into the preheated oven and bake 45 -60 minutes or until tender when poked with a fork.Remove from oven, place on a cooling rack and keep covered.

Butter and Herb Sauce

In a small saucepan, combine the butter, broth and flour. Heat until hot and butter is melted, stirring occasionally.

Stir in the parsley, oregano and summer savory.

To Serve

Unwrap the squash and use a fork to pull the spaghetti squash into strands.

Transfer squash to a serving bowl.

Drizzle on the sauce.

Season with salt and pepper to taste.