OK, I know I’ve been a raving fanatic about spaghetti squash, but I’m here to tell you it’s only going to get worse from here. I just baked the squash for the first time (as opposed to zapping it in the microwave) and may I just say? YUM!!!! Ladies and gents, tis the season for squash so head over to your pumpkin patch (or orchard as my husband likes to joke) and pick up a few of these. In my accidental experience, these puppies last quite a while. They also tend to blend in with the back of the white refrigerator.
This recipe really satisfied my savory craving tonight. I wanted something creamy and rich without the, well, creamy and rich part. Serve this alongside a main protein and voilà, you have a meal that is fun, easy, and positively delicious!
1 spaghetti squash, the smaller, the better it will cook
1/4 cup shredded Parmesan cheese
2 cloves garlic, smashed
2 tbs parsley, dry or freshly chopped
3 tbs unsalted butter
1. Spear the spaghetti squash evenly around the surface
2. Bake in the oven at 375 degrees Fahrenheit for 45-60 minutes, or until it is easy to cut through
3. Cut the squash in half, remove the seeds with a spoon, and shred the flesh with a fork to create the spaghetti consistency
4. In a large round skillet, melt the butter with garlic and parsley. Then toss in the rest of the ingredients and continue to toss the squash to mix the ingredients and prevent the consistency from getting mushy
5. Serve warm and enjoy!