Burrr, it’s so cold outside! We are in a deep freeze here in Northeast Ohio.
We have single digit temps with well below zero wind chills.
Like many people, cold weather always puts me in the mood to make some comfort food. Being January, many of us are starting the new year out healthy, so today I am sharing a simple way to make Spaghetti Squash.
So good, so simple to make….I roast my squash whole.
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How to Roast A Whole Spaghetti Squash (medium size, approximately 4 pounds)
Print Recipe
Directions
Preheat oven to 375 degrees F.
Pierce clean spaghetti squash several times with a knife or fork, just like you do when you bake a potato (this allows steam to release while cooking). Place squash on baking sheet and put on middle rack of oven, bake for approximately 1 hour to 1 hour 15 minutes, depending on size of squash. Flip squash halfway through the baking process. Bake until skin is soft. Once squash is ready, remove from oven, allow it to cool for 10 minutes. Next, cut squash down the middle, lengthwise. Using a fork, remove the seeds and discard them. Once seeds are removed, use a fork to scrape the squash in long, spaghetti-like strands into a bowl. Enjoy topped with your favorite marinara sauce, or toss with butter and herbs – see recipe below. It’s not spaghetti, but it’s a delicious, healthy alternative!
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Parmesan Garlic and Herbs Spaghetti Squash
Ingredients
- 1 Medium Size Spaghetti Squash (baked and shredded in bowl)
- 2 Tablespoons of Butter (add more if you like)
- 2 Cloves of Garlic, Minced
- Fresh Herbs to Taste (Parsley, Basil, whatever you like)
- Salt and Pepper to Taste
- Parmesan Cheese to Taste
Directions
In a large skillet, heat 2 tablespoons of butter on medium heat. Next, add 2 gloves of chopped/minced garlic. Toss garlic in butter for a couple of minutes. Add Spaghetti Squash and toss in butter and garlic until blended well. Toss squash with desired amount of herbs, salt and pepper. Serve warm topped with Parmesan cheese. Enjoy!
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Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.