Baked Spaghetti Squash with Garlic and Butter
Written by Kristy Lebel-Frugal Living and Having Fun-Food Editor
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced ( more if you like garlic as much as I do)
1/4 cup of Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. 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.
3. 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. The spaghetti squash should have a slight crunch (not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.
***Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.***
I like it more on the mushy side so I did cover and cook a bit longer. This makes a great main course especially for vegetarians but can also serve as a side dish.