Saturday, January 2, 2016

Spaghetti Squash with Italian Herbs

When I posted my Weekly Menu  yesterday, I told you about an idea I got for cooking Spaghetti Squash in the slow cooker from Angels Home Sweet Homestead.  It turned out very well and it has been shredded and in my refrigerator since I made it Friday.

I usually make my spaghetti squash with marinara  and I have served it topped with white bean and passata stew. Today it was just me and Little Miss Melody so I just decided to saute it up with some olive oil and some great herbs that I received as a sponsor gift from Gourmet Garden for an event coming up soon called #FreshTastyValentines.  I will be posting more about that sweet little event soon but the sponsor gifts are already arriving and I couldn't be more excited.

What resulted was the perfect recipe.....easy, peasy and delicious!!

Toddler tested and Grammy approved!!

Spaghetti Squash with Italian Herbs

1 spaghetti squash, cooked and shredded
1/4 c. olive oil
2 t. Garlic paste
1 T. Italian Herbs paste
salt and pepper to taste
Parmesan cheese for sprinkling

Heat the olive oil over med high heat in a large skillet. Add the squash and seasonings, toss and cook until combined and warmed through.  Serve with Parmesan Cheese.  Print Recipe


  1. Happy New Year Wendy and love spaghetti squash, a simple and perfect recipe.

  2. Yum! This is my favorite way to prepare spaghetti squash, just a little olive oil and herbs.

    1. It was delicious April. Thanks again for the easy cooking tip.


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