Herb Spaghetti Squash

5.0/5 rating (2 votes)

Sometimes a simple pasta dish dish with herbs then drizzle extra virgin olive oil is a perfect meal to enjoy.  

My little confession!  When I am home alone I a make this dish for me and steam frozen petite peas and sprinkle some freshly grated parmesan cheese.  I am so happy!!  


  • 1 small spaghetti squash, about 2 1/4 pounds
  • 1 1/2 tablespoons butter
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried chives
  • 1 teaspoon dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Extra virgin olive oil


  1. Preheat the oven to 375 degrees F.

  2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.

  3. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.

  4. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.

  5. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

  6. Heat a sauté pan, add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.

  7. Drizzle with extra virgin olive oil and serve immediately or cover and keep warm until ready to enjoy!

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