Spaghetti Squash with Herbs and Butter

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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!

Spaghetti Squash

1 squash

Olive oil (for drizzling)

Salt/Pepper

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.

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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.

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Lightly stir the squash until it gets fully coated by the butter and herbs. Enjoy!

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