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If you are looking for a fabulous, light, tasty vegetable to add to your dinner time rotation please make this wonderful Garlic and Herb Spaghetti Squash at your earliest convenience. I like to make a bunch early in the week and then pull it our when we need it. It’s super fabulous tossed with grilled (or sauteed) shrimp if you would like to add a little bit of protein. It’s been one of our staples around here these past few months. And when I say “our” I’m including my kids. They even like it, which is a win in my book.
1 large spaghetti squash (or 2 medium sized squash)
butter
1/2 tsp garlic salt
1/2 tsp Italian seasoning
fresh parsley (optional)
fresh basil (optional, but fabulous!)
Instructions
1. Preheat your oven to 425 degrees.
2.Grab a sharp knife and pierce the spaghetti squash in several random spots.
3. Pop it in the microwave for 3 minutes. (This will make the skin much easier to cut!)
4. Carefully take it out of the microwave (it will be a bit hot, grab a kitchen towel to wrap around it if need be).
5. Take a sharp knife and cut both of the ends of the squash off. Slice it down the center and scoop out the insides.
6. Line a large baking sheet with parchment paper.
7. Place the squash face down on the parchment and bake for 30-40 minutes or until the squash is soft when pierced with a fork.
8. Carefully remove the pan from the oven and turn each squash over, so the face is up (peel side down). Bake for an additional 15 minutes, or until the insides are soft and are easily shreddable with a fork.
9. Remove the pan from the oven. Take a fork and fluff the insides of the squash. Add a little bit of butter to each half and sprinkle the remaining seasonings over the top. Toss it all together to combine. The fresh basil and parsley really brighten up the flavor but we have used dried before and it's still really great.
Serve and enjoy!
Notes
This is fabulous tossed with grilled our sauteed shrimp, if you are looking to add a little bit of protein.
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