Baked Spaghetti Squash With Herb-Butter Sauce

Recipe by COOKGIRl

From an issue of Family Circle. What issue and what year I don't know. I replaced the thyme with parsley as I am increasingly disliking thyme as thyme goes by.

Top Review by karen in tbay

It was okay - a tad on the runny side. DD did the recipe while I was at work so not sure if she followed cooking instructions exactly as I told her to microwave then shred the squash.

Ingredients Nutrition


  1. Squash: Preheat oven to 350 degrees.
  2. Starting at the stem, cut squash in half lengthwise. Remove seeds.
  3. Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
  4. Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
  5. In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
  6. Stir in the parsley and oregano.
  7. Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.

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