Spaghetti Squash with Butter and Parmesean

recipe-entreeI’m always on the lookout for new side dishes to add more variety to our meals, and I have fallen in love with spaghetti squash. It is very easy to prepare, but it does take a little while to cook, so make sure you allow for that in your meal plan. And it can be served in many ways – topped with marinara like spaghetti, baked with cheese, or tossed with butter and Parmesan. My favorite is the last variation, which is what this recipe will show you how to do.

 

Ingredients

1 spaghetti squash

1 T olive oil

3 T butter, softened

½ cup Parmesan cheese (or more, if you like)

Salt and pepper, to taste

 

Directions

Preheat oven to 400ºF. Line a baking sheet with aluminum foil.

Cut the squash in half lengthwise. (It’s difficult to cut through the stem end; I usually slice up to that point and break it apart the rest of the way.) Scoop out the seeds and discard. Brush each half with olive oil. Place cut side down on the foil lined baking sheet; place in oven and cook for about 45 minutes, until soft. Let cool 5 minutes or until easy to handle.

Using a fork, rake the squash into spaghetti like strands, removing strands to a baking dish. Toss with the softened butter and Parmesan. Season with salt and pepper to taste. If squash has become cool, place in oven for 5-10 minutes to warm back up. Serve warm.

Source: Tricia Swann