Thanks to receiving a spaghetti squash in Farm Fresh to You’s box, I was encouraged to cook one, which I had never done before. In the end, I think I prefer other squashes (pumpkin, butternut, Mexican, etc), but it was fun to try. I also think it might have been better with some parmesan sprinkled over it. If I end up with another squash, I’ll have to try that.
Here’s the recipe, process photos follow.
- 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
- 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.
–Recipe courtesy Emeril Lagasse/Food Network.
The squash about to go into the oven:
Removing the seeds after cooking: