Last night I decided to try something new and what a hit it was! Spaghetti squash with garlic and butter. YUM! My entire family loved it...even my sweet bug who had 2 helpings. Well...to be honest...her helpings were about the size of a large tablespoon each, but hey...she ate two helpings of squash.
I got the recipe from livelovepasta. The beautiful photo is theirs too...I was too hungry to snap my own. There are tons of wonderful and delicious recipes to check out...so make sure you do.
1 small spaghetti squash
2 tablespoons of butter
2-3 cloves of garlic, minced
1/4 cup finely chopped parsley or basil (I used parsley)
salt and pepper to taste
1/4 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Place whole squash on baking sheet and bake for 60 minutes or until a paring knife pierces easily through the skin with little resistance. Let squash cool for 10 minutes.
Cut the squash in half, lengthwise. Remove and discard the seeds. Use a fork to scrape the squash to get long, spaghetti-like strands. If the squash is difficult to scrape, place it back in the oven to bake an additional 10 minutes.
In a large saute' pan, melt the butter over medium-low heat and then add the garlic. Be careful not to burn the garlic. Once the garlic becomes fragrant, add the parsley and/or basil, salt, pepper and spaghetti squash strands. Toss well, sprinkle with the Parmesan cheese and additional salt if needed.
Next stop...acorn squash.