Baked Spaghetti Squash

By Ckelley116

Ingredients

• 1 small spaghetti squash (about 3-4 lbs)
• 2 tbsp butter
• 2 cloves garlic, finely minced
• 1/4 cup finely minced parsley (or basil)
• 1/2 tsp salt
• 1/4 cup shredded parmesan cheese

Preparation

Step 1

1. Preheat oven to 375. Pierce squash a few times with a sharp paring knife. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 60 minutes.

2. Cut squash in half lengthwise. Use a fork to remove and discard the seeds. Continue using a fork to scrape the squash to get long strands. If the squash seems difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch but if you like it softer, cover the pan and cook 2 more minutes.