Chef Tee’s Baked Spaghetti Squash
Serves 4 to 6
Prep time: 10 minutes; cooking time: 40-to-50 minutes

  • 3 lbs. spaghetti squash
  • Canola oil
  • 4 Tbsps. butter
  • ½ cup sherry
  • Salt & Pepper to taste
  • 2 medium tomatoes, chopped
  • 1 clove garlic, diced
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. parsley, chopped
  • Optional garnish — Parmesan cheese


  1. Preheat oven to 400° F.
  2. Use sharp knife to cut squash in half; scoop out seeds; discard seeds.
  3. Use hands to coat outer skin of squash halves with oil (1 Tbsp. per half).
  4. Put squash halves flesh side up on baking sheet.
  5. Add 2 Tbsps. butter, 1/4 cup sherry inside each squash half.
  6. Bake 30-to-40 minutes or until flesh is tender, golden brown; cool until easy to handle (about 30 minutes).
  7. Use fork to fork out squash flesh from cavity (squash will resemble spaghetti); set flesh aside; discard skin cavity.
  8. In large skillet, heat ¼ cup oil over medium-high heat; stir in tomatoes, garlic; cook a few minutes.
  9. Add squash; toss ingredients; season w/Salt & Pepper; cook a few more minutes.
  10. Stir in basil, parsley.
  11. Garnish with Parmesan cheese.