Herbed Spaghetti Squash
We decided to make some spaghetti squash the other night so I whipped up an easy recipe for it. Spaghetti squash can be baked, boiled, steamed, or microwaved. It can also be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.
Spaghetti squash are relatively easy to grow, thriving in gardens or in containers.
The plants are monoecious, with male and female flowers on the same plant. Male flowers have long, thin stems that extend upwards from the vine. Female flowers are shorter, with a small round growth underneath the petals. This round growth turns into the squash if the flower is successfully pollinated.
•1 small spaghetti squash, about 2 1/4 pounds
•2 1/2 tablespoons butter
•2 1/2 tablespoons finely chopped mixed soft herbs( basil, chives, chervil, parsley and sage)
•1/2 cup milk or half & half
•salt to taste
•freshly ground black pepper to taste
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. ** It is very important to add the water to the pan or you will end up with a burnt squash.
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. ** Be sure to not overcook the squash or the squash strands won’t form properly to make it look like spaghetti.
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.
•Total Fat: 9 grams
•Saturated Fat: 5 grams
•Protein: 2 grams
•Total carbohydrates: 18 grams
•Sugar: 0 grams
•Fiber: 0 grams
•Cholesterol: 19 milligrams
•Sodium: 336 milligrams