When our neighbor brought me Spaghetti Squash from his garden I wasn’t sure what to do with it. Believe it or not I ‘ve never cooked it before. I searched online and most of the recipes baked the squash so I tried that and then I just added few of my favorite ingredients…like butter, garlic and some herbs….
Medium size spaghetti squash
1 tsp mixed dry herbs ( basil, sweet marjoram,thyme)
2 tbl parmesan cheese
1-2 garlic cloves
Preheat oven to 375F
Cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a fork or a knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
In a medium size skillet heat butter and add pressed garlic, let sizzle for a few moments,take care not to burn the garlic, then add spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.
Sprinkle parmesan cheese on top of each serving and enjoy.
I’ve also try reheating this dish in the microwave and it was fine. I absolutely loved it.