Herbed Spaghetti Squash
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil,
chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut
side down, in a baking dish. Add enough water to come 1/2-inch up the
sides of the baking dish and cover with aluminum foil. Bake for 45
minutes, until the squash is easily pierced with a paring knife. 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 skillet. 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.
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