Baked Spaghetti Squash with Garlic and Butter

By á-519

Squash retains just a slight crunch. The garlic and shredded cheese give it an extra twist.

Ingredients

• 1 small spaghetti squash (about 3-4 lbs)
• 2 Tbsp butter
• 2 cloves garlic, finely minced
• 1/4 cup finely minced parsley (or basil)
• (or 2 Tbsp dried)
• 1/2 tsp salt (or to taste)
• 1/4 cup shredded cheddar cheese (or Parmesan)

Preparation

Step 1

Preheat oven to 375 degrees. Pierce spaghetti squash with a fork 2-3 times and place in a Pyrex dish. Bake for 60 minutes, or until a paring knife pierces easily through skin with little resistance. The baking time will depend on the size of the squash. 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 remove the long strands. If the squash seems 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 cheese and taste to see if you need additional salt. Remove from the heat; cover for a couple of minutes to let the cheese melt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook for 2 more minutes.