Spaghetti Squash- Recipe courtesy of the Joe Leone Italian Specialty Store

Well, my begging Joe for his Spaghetti Squash recipe finally paid off, and who knew it would be so simple. Thanks Joe. If you’re a local to Monmouth and Ocean Counties, you probably already know about Joe Leones. If not, visit their site. I can’t wait to try this. I’m sure you could easily halve this. It looks like it would make quite a bit as is. This also calls for roasting the squash in the oven for 2 1/2 hours. If you don’t have the time or patience, you can try the microwave method I wrote about in the other spaghetti squash recipe on the site.


(2) Spaghetti Squash (Medium size)

½ Cup Chopped garlic

1/3 Cup Extra Virgin Olive Oil

¼ Cup Chopped Basil

S& P As needed

Oven Temperature: 375

Cooking Time 2 ½ Hours

Take Spaghetti Squash, wash and dry off. Place in a shallow baking pan. Add ¾” of water and cover baking dish with foil.

Roast squash for 2 hours.

Remove pan from the oven and let the squash cool slightly (maybe 20 minutes).

Split each squash vertically in ½. Remove the seeds and scoop out the mid-section and set aside.

In a large sauté pan, on medium heat, add the olive oil and garlic. Slightly brown the garlic and then add in the squash. Sauté for about 5-8 minutes until done. Add Salt & Pepper to taste. Sprinkle with Basil, toss and serve hot.