Spaghetti squash is one of the best kinds of squashes out there! It shreds into neat little spaghetti-like strands and can even be prepared to taste like a pasta dish! You can even make it with marinara and meatballs!
I tossed this spaghetti squash with fresh soft herbs. You can use whatever you’d like instead, such as chives or basil.
-1 Spaghetti Squash (small/medium in size, about 2.5 lbs)
-2 Tablespoons Butter
-2 1/2 Tablespoons Fresh Herbs (I used oregano and parsley)
-1 Clove Garlic, crushed
-Salt and Pepper to taste
Preheat oven to 375F. Cut spaghetti squash half, lengthwise. Place the squash halves cut side down into a baking dish. Add water to come 1/2 inch up to the side of the baking dish. Cover with foil and bake for 45 minutes.
Turn squash over, having the cut side facing up. Cover with foil again and cook for another 15 minutes. Pierce with a fork to make sure it is very tender. Let cool for five minutes.
While squash is cooling, heat butter on medium-low heat. Remove squash seeds with a spoon and throw away. Shred the squash with a fork and transfer to the skillet. Toss in herbs, salt and pepper and gently combine.
Serve with freshly grated Parmesan cheese on top and additional parsley.