We had this spaghetti squash for dinner tonight. The students were so excited when they thought it was pasta, then had a very confused look when they found out it was squash. But most of them took it! Great sign!!! This is the first time I have had spaghetti squash, and I LOVED it. I am a huge squash fan and find myself craving it from time to time. I can now add spaghetti squash to my list! I love the fresh herbs in this recipe and the butter brings out a nutty and salty deliciousness to the dish. Mmmmm...
Herbed Spaghetti Squash
from Emeril Lagasse
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 (we picked basil and parsley)
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.
We served this yummy vegetable with an Asian BBQ chicken - recipe coming soon :). DELISH!