Italian Spaghetti Squash Recipe

Spaghetti squash: A large, oval-shaped winter squash that, when cooked, has flesh that pulls apart into spaghetti-like strands.

Olive oil: A staple in Italian cooking, used for roasting and sautéing to add richness and flavor.

Garlic: Adds a pungent, aromatic flavor to the dish when minced and cooked.

Cherry tomatoes: Small, sweet tomatoes that burst with flavor when cooked.

Oregano: A dried herb that adds a warm, slightly bitter taste typical of Italian cuisine.

Basil: A dried herb that brings a sweet, aromatic flavor to the dish.

Parmesan cheese: A hard, aged cheese that is grated over the dish to add a salty, umami flavor.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a mild heat and depth to the dish.

When roasting the spaghetti squash, make sure to place it cut-side down on the baking sheet. This allows the steam to build up inside, helping to cook the flesh evenly and making it easier to scrape out the strands. Additionally, you can line the baking sheet with parchment paper to prevent sticking and make cleanup easier.

• spaghetti squash - Substitute with zucchini noodles: Zucchini noodles, also known as zoodles, provide a similar texture and are a low-carb alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a mild flavor that works well in cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent than fresh garlic.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• dried oregano - Substitute with Italian seasoning: Italian seasoning often contains oregano along with other herbs, providing a similar flavor.

• dried basil - Substitute with fresh basil: Fresh basil can be used in place of dried basil for a more vibrant and aromatic flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier taste, making it a good substitute.

• salt - Substitute with sea salt: Sea salt can be used in place of regular table salt for a slightly different mineral content and flavor.

• pepper - Substitute with white pepper: White pepper can be used as an alternative to black pepper for a milder, slightly different flavor.

• Allow the spaghetti squash to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled spaghetti squash into an airtight container. Make sure to use a container that seals well to maintain freshness.
• Store the container in the refrigerator. The dish will stay fresh for up to 4 days.
• For longer storage, consider freezing. Place the spaghetti squash in a freezer-safe container or heavy-duty freezer bags.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the spaghetti squash in the refrigerator overnight.
• Reheat the dish in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking.
• Alternatively, you can reheat in the microwave. Place the spaghetti squash in a microwave-safe dish, cover, and heat on medium power, stirring occasionally, until warmed through.
• If the parmesan cheese has clumped together during storage, give the dish a good stir to redistribute it evenly.
• Enjoy the reheated spaghetti squash as is, or add a fresh sprinkle of parmesan cheese and a drizzle of olive oil for extra flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spaghetti squash in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until warmed through.
  5. Stir halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover spaghetti squash to the skillet.
  3. Stir occasionally, cooking for about 5-7 minutes until heated through.
  4. If the mixture seems dry, add a small amount of water or broth to keep it moist.

• Microwave Method:

  1. Place the leftover spaghetti squash in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir and check the temperature, then continue microwaving in 1-minute intervals until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover spaghetti squash in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 2-3 minutes if necessary.

• Sous Vide Method:

  1. Place the leftover spaghetti squash in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Oven: Used to roast the spaghetti squash until it becomes tender.

• Baking sheet: Holds the spaghetti squash halves while they roast in the oven.

• Skillet: Used to cook the garlic and tomato mixture on the stovetop.

• Fork: Scrapes out the strands of spaghetti squash once it is roasted.

• Large bowl: Mixes the spaghetti squash strands with the tomato mixture.

• Knife: Halves and seeds the spaghetti squash before roasting.

• Cutting board: Provides a surface to safely cut and seed the spaghetti squash.

• Measuring spoons: Measures the olive oil, oregano, and basil accurately.

• Garlic press: Minces the garlic cloves efficiently.

• Spatula: Stirs the tomato mixture in the skillet.

• Grater: Grates the parmesan cheese to top the dish.

Pre-roast the squash: Roast the spaghetti squash ahead of time and store it in the fridge. This way, you can quickly reheat it when needed.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Batch cook tomato mixture: Prepare a larger batch of the tomato mixture and store it in the fridge for up to a week. This can be used for multiple meals.

Grate cheese in advance: Grate the parmesan cheese ahead of time and store it in an airtight container.