- Serves: 4 to 6
- Active Time: 30 mins
- Total Time: 1 hr
- Views: 30,560
- Success Rating: 98% (?)
Rinse the squash under cold, running water and gently separate the strands with your fingers. Once done, drain the squash well to remove any excess water.
Rinsing the squash in water helps to remove any excess starch. It also helps to nicely separate the strands of squash.
Heat a large, non-stick pan over medium heat. Add a bit of butter, followed by a few handfuls of the squash (better to cook this in batches, so that the squash will sauté or fry, rather than steam).
Let the squash cook without touching it too much, as you don’t want to break up the strands too much.
Once the squash starts to heat through and take on just a touch of color, gently toss.
Grate a bit of fresh nutmeg and parmesan cheese over the squash. Let cook for a few more minutes or until the squash is nice and hot. Taste for seasoning and then serve immediately.
- by Dawn Thomas
- June 17, 2009
Sautéed spaghetti squash makes a great side with chicken, pork and also fish. It is even a great canvas for sauces such as tomato sauce.