This recipe was one I made up. Usually I make spaghetti squash into either a pasta-like dish with red sauce or mix it with macaroni and create a healthier version of macaroni and cheese. Since I just made lasagna last night, I’m kind of all-pasta’d out (if that’s even possible). So I decided to try something a little different.
Herbed Spaghetti Squash
o 1 medium spaghetti squash, 2-3 pounds
o 3 Tablespoons butter or margarine
o ½ tablespoon dried parsley
o 1 tablespoon dried basil
o 1 tablespoon dried oregano
o 1 teaspoon salt
o 1/8 teaspoon fresh ground black pepper
o A small handful of crushed walnuts or pinenuts
1. Preheat the oven to 375 degrees F.
2. 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. Use either a grapefruit spoon or a melon baller to remove seeds and discard.
3. Bake for 45 minutes to an hour, until the squash is easily pierced with a paring knife.
4. Remove from the oven and allow to cool slightly (cool enough for you to work with it with your hands). Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
5. Add the butter, herbs, nuts and salt and pepper and toss thoroughly but gently to combine. Serve immediately.
This recipe is delicious, fresh-tasting and easy to make. The nuts provide a great texture. Enjoy!
The squash was about $3 from Sprouts and everything else was on hand. Very cheap and delicious side dish!
Look Forward To
I will be picking up my produce basket from my local co-op tomorrow. I’m looking forward to discovering my new foods to work with next week!