Spaghetti Squash with Herbs
Servings 4
Ingredients
- 1 small spaghetti squash (about 2 1/4 pounds)
- 2 1/2 Tablespoons butter
- 2 1/2 Tablespoons finely chopped mixed soft herbs (i.e. basil, chives, chervil, parsley, sage)
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
Instructions
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Preheat your oven to 375º.
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Cut the squash in half lengthwise and place, cut side down, in a baking dish. Add water to come 1/2 inch up the sides of the dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a fork.
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Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
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Remove from the oven, uncover, and allow to cool slightly.
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Using a spoon, remove the seeds and discard.
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Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
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Heat a large skillet over medium high heat.
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Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine.
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Serve immediately or cover and keep warm until ready to serve.
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