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Garlic & Herb Spaghetti Squash



Adapted from Hy-Vee "seasons" recipe


  • 1 medium spaghetti squash (2 1/2 to 3 lbs)
  • 1 1/2 T of The Olive Bin's Butter Olive Oil
  • 2 T of The Olive Bin's Milanese Gremolata Olive Oil
  • 2 cloves garlic, minced
  • 2 T fresh thyme, chopped
  • 2 T fresh Italian parsley, chopped
  • 1 T lemon juice
  • 1/4 C toasted pine nuts


  1. Preheat oven to 350 degrees F. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, for 30 to 40 minutes or until tender. Using a fork, scrape sides of shell to remove the squash pulp. Cover and keep warm.
  2. In large skillet, heat olive oils over medium heat for 1 to 2 minutes. Cook garlic in oils until tender. Stir in thyme, parsley, and lemon juice. Add shredded squash and toasted pine nuts, tossing mixture constantly until heated through. Serve immediately.


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