Roasted Spaghetti Squash

By tamalone

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

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.