I hope you enjoy it as much as I am! I'm going to have some more right now!
Ingredients
- 1 small spaghetti squash, about 2 1/4 pounds
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.Using a sharp knife, 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 paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is 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.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
thanks for this great recipe! I'm going gluten-free for a month, and I bought a spaghetti squash for the first time to broaden my meal options. I used the squash like regular spaghetti - with tomato sauce. It was ok, not spectacular. I can't wait to try this out though, it looks a lot better! You can follow my healthy cooking tips at www.thespringblog.com, and I'll be sure to check back here for more inspiration!
ReplyDeleteoh thanks for the comment and suggestions! I'm on a candida diet so i know what it's like to have heaps of restrictions!
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