Spaghetti squash got its name for the
stringy texture its flesh gets when it is cooked, which resembles
spaghetti noodles. This makes it a perfect substitute for pasta, and it
can be found in most places nowadays. By adding butter and garlic to
this already-delicious vegetable, you turn it into a celebration of
flavor.
Ingredients:
1 spaghetti squash
¼ cup grated parmesan cheese
¼ cup chopped basil / parsley / mix
2 garlic cloves
2 tablespoons butter
Salt (for taste)
Preparation:
Preheat the oven to 375°F (190°C) degrees.
Use a knife to make a few small holes in the squash.
Bake the squash for an hour, or until you can easily push a knife
into it.
Remove from the oven and allow to cool for 10 minutes.
Split the squash in half (vertically) and remove the seeds.
Scrape the flesh with a fork to form “noodles” (if it’s difficult,
put the squash back in the oven for 10 more minutes).
In a large frying pan, melt a tablespoon of butter and use it to fry
the garlic over a low heat.
When the garlic starts to brown, add the parsley/basil, salt, and
the squash spaghetti.
Stir and add the rest of the butter.
When the whole thing is coated in butter and garlic and the texture
is to your liking, you can stop heating it.
Set on a plate and sprinkle parmesan cheese on top.
