Roasted Spaghetti Squash
By tamalone
Rate this recipe
4/5
(1 Votes)
Ingredients
- 3 pound spaghetti squash
- 2 ounces Gruyere cheese
- 2 tablespoons melted unsalted butter
- 1/4 cup chopped basil
- 2 cloves roasted garlic, pureed
- salt and fresh ground pepper
Details
Servings 4
Preparation
Step 1
1. Preheat oven to 375. Puncture squash in a few places to prevent exploding, and bake for about an hour, until the skin is soft and yielding.
2. While squash is roasting, roast a head of garlic with a little olive oil, salt, and pepper. (see roasted garlic recipe)
3. Cut the cooked squash in half, scoop out the seeds with a spoon, then tease the meat of the squash out with a fork into a bowl. The squash should come out in strands.
4. Add the cheese, garlic, basil, and butter. Mix well. Salt and pepper to taste.
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