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A squash sitting on top of a wooden table

Oven Roasted Spaghetti Squash With Sherry And Cream

Oven Roasted Spaghetti Squash With Sherry And Cream is a top request since the post Browned Butter Seared Scallops published. I have been asked repeatedly about what I served the scallops over in the photos, so I am delivering this crude but best I've found a method for your experimentation.
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Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: apple cream cheese bundt cake, how to cook spaghetti squash, how to cook squash, Oven Roasted Spaghetti Squash, Oven Roasted Spaghetti Squash With Sherry And Cream, Oven roasting squash, sherry
Servings: 4 people
Calories: 193kcal

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.


Ingredients for Creamed Spaghetti Squash

  • 1 spaghetti squash
  • 2 tbsp quality olive oil
  • sprinkle salt

Ingredients for the creamed spaghetti squash

  • 1 oven-roasted spaghetti squash
  • * 3 to 4 tablespoons of salted sweet cream butter at room temperature
  • 4 tablespoons crème sherry
  • 0.5 cups light cream at room temperature
  • salt
  • cracked pepper



  • To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  • Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
  • Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt over the interiors of the squash, then place them cut-side down on the prepared baking sheet.


  • Bake for 40 to 60 minutes. The cut sides will turn golden and the interiors will easily be pierced through with a fork. Small squash will be done sooner than large squash, so keep a close eye. If you see the skins beginning to brown, do not stress. This is supposed to happen and will only enhance the flavor of the flesh.
  • Once the squash is done baking, fluff the interiors with a fork.

The Method

  • When the squash is fully cooked and has been removed from its shells and 'fluffed,' cover with foil to keep warm. Set aside.
  • In a medium non-stick skillet, melt the butter and allow to brown. Remove the skillet from the heat once the butter has had a chance to brown. Add the crème sherry. Return the skillet to the heat. Increase the temperature slightly to bring skillet to a bubble. Stir until mixture becomes slightly thickened, about 1 minute. Whisk in light cream. Again allow mixture to bubble and become slightly thickened.
  • Add the reserved spaghetti squash. Mix until well incorporated. If too stiff, add additional cream. If too runny allow to cook gently over low heat until thickened. Add salt and freshly cracked pepper to taste.


* The quantities measured will largely be determined by the size of the squash you selected. If in doubt, begin with lessor amounts measured and add if necessary.


Calories: 193kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 47mg | Potassium: 286mg | Fiber: 4g | Sugar: 7g | Vitamin A: 442IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 1mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.