Spaghetti squash is awesome. Crunchy with a light taste and so different from other vegetables. I tried making spaghetti squash this summer and was pretty confused by it. I wasn’t sure if it was really going to be pasta-like or if it was going to have a squash consistency, so I added smoked cheese and mixed it up. I ended up with a bowl of cheese squash. It was a little overwhelming to eat and I was not impressed. A few weeks ago, I decided to try again. I had been looking up recipes on Pinterest that involved Alfredo sauce or tomato sauce, but that looked too complex for the squash (especially after already putting a cheese sauce on it once). I decided to keep it simple with herbs, garlic, and butter, and it was so delicious. Simple enough for a side but also flavorful enough to mix with quinoa and had a great crunch. I roasted the seeds as well, so definitely save those!
Olive oil (for drizzling)
6 tablespoons butter
3 cloves garlic
2 teaspoons of herbs (I did basil, thyme, parsley, rosemary, oregano)
Preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds (save them!). Drizzle both halves with oil, salt and pepper. Place the squash cut-side up on a baking sheet and bake for 45 minutes.
Remove from oven and let cool enough to handle. In a frying pan, melt the butter while chopping up the garlic. Add garlic and herbs to the pan to infuse into the butter and simmer for a few minutes. With a fork, start pulling on the squash to pull out the shreds and place into the pan with the butter.
Lightly stir the squash until it gets fully coated by the butter and herbs. Enjoy!