Baked Spaghetti Squash With Garlic & Butter

Julie Ryan Evans
Food & Party
10

spaghetti squashGrowing up, squash was never one of my favorite foods, it was just so ... squashy. But once I discovered spaghetti squash, I was sold. Almost like spaghetti, but instead of white-flour nutritionally void carbs, it contains all the vitamins and benefits of squash.

This recipe from Steamy Kitchen with garlic and butter is a great introduction to this food if you've never tried it before and a great twist if you have. The flavors are incredible. It makes a great a side dish, or a vegetarian main dish. Kids love it too.

Baked Spaghetti Squash With Garlic and Butter

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced (I use 2-4)
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

Preheat oven to 375F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands.

Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.


Image via cogdogblog/Flickr

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