Skillet Spaghetti Squash

skillet spaghetti squash

You can bake the spaghetti squash for this recipe several days in advance.

Skillet Spaghetti Squash
Makes 4 to 6 servings
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  1. 2 spaghetti squash, halved lengthwise and seeds scraped out
  2. 1 tablespoon olive oil
  3. ½ cup minced onion
  4. ½ cup minced green bell pepper
  5. 1 clove garlic, minced
  6. 3 tablespoons butter
  7. ¼ teaspoon salt
  8. ¼ teaspoon ground black pepper
  1. Preheat oven to 350°. Line a large rimmed baking sheet with foil; spray foil with cooking spray.
  2. Place squash, cut side down, on prepared pan; bake until just tender, about 30 minutes. Remove from oven, and turn squash cut side up. Let cool enough to handle.
  3. Using a fork, scrape flesh of squash to make strands. Place strands on layers of paper towels, and gently press out as much moisture as possible.
  4. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 3 minutes. Remove vegetables from skillet.
  5. In same skillet, melt butter over medium heat. Add squash, salt, and pepper; cook, stirring frequently, until squash is lightly browned, about 5 minutes. Stir in vegetables, and cook just until heated through. Serve immediately.
  1. Once the squash has been scraped into strands, you can refrigerate it for up to 3 days before finishing the dish; pour off any excess liquid from the squash before adding it to the skillet, though.
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