- 1 small spaghetti squash, about 2 1/4 pounds
- 2 1/2 tablespoons butter
- 2 tablespoons finely chopped basil
- 1 tablespoon of finely chopped cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cloves of garlic, chopped
- 2 tablespoons pine nuts (toasted)
Heat a skillet. Add the butter, spaghetti squash, herbs, garlic salt and pepper and toss thoroughly but gently to heat and combine. Add in pine nuts at last minute. Serve immediately with generous sprinkling of fresh parmesan on top.
Preheat the oven to 375 degrees F.
Pierce skin of Spaghetti Squash 5 or 6 times with a sharp knife. Put squash in pan and bake for 1 hour 15 minutes (or so), until the squash is easily pierced with a paring knife. Remove from the oven and allow to cool slightly. Cut squash in half (the short way). 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.
I hated cooking spaghetti squash in the past because recipes called for you to cut in half before cooking. That is IMPOSSIBLE to me. I am afraid to lop of a finger as it is kind of like cutting a pumpkin in half- hard!!! The verdict... the husband rated this higher than me. Shocking. He gave it a 7 (said would have rated higher if it had meat sprinkled on top). I gave it a 6. I liked it, but it did not "woo" me. I would say it is not a memorable meal. I might think about it as a side dish (maybe mixed with pesto). If you have not had spaghetti squash before- it is kind of a subtle taste with a light crunch.
Go.... Meatless! Check out my favorite meatless meals here, here and here! Until next time...xoxo