Spaghetti Squash with Herbs
- 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
Preheat your oven to 375Âº.
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.
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 large skillet over medium high heat.
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.