Spaghetti Squash with Parmesan & Herbs

I’ve always been really intimidated by spaghetti squash.  First, it didn’t sound tasty to me.  Then there was the fact that it’s this massive vegetable that seemed difficult to cook.  My October Beauty raved about spaghetti squash and shared her go-to recipe with it, and then this gorgeous girl shared a recipe for it on her blog.  They convinced me to give it a try.  I’m so glad I did because, not only is it mindlessly easy to cook, the squash itself literally has no distinct taste so it takes on the flavors of whatever you are using in the dish.  This time I made it with a bit of butter, herbs and seasonings and parmesan cheese and it was quite delicious!  It really is similar to pasta with a fraction of the calories and carbs.  I ate  this dish as my dinner but it would make a great side dish as well!

Next time I’ll make it with pasta sauce and see how that turns out!  I’d love to hear your favorite way to prepare spaghetti squash!

Enjoy!

Spaghetti Squash with Parmesan & Herbs (entire squash serves 4)

From Laa Loosh

Instructions

1. Preheat oven to 375 (or you can microwave it!  Get instructions for how to do that here.)
2. Cut spaghetti squash in half lengthwise and remove seeds.
3. Place squash halves cut side up on a cookie sheet or roasting pan.
4. Cook for about 35-45 minutes, or until a fork punctures the flesh of the squash easily.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash  into stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
6. Add in butter, and warm in microwave for 20 seconds to melt butter.  Stir gently to coat all squash “noodles” with the butter.
7. Stir in garlic powder, oregano, basil, salt and pepper.
8. Divide evenly into 4 servings, and top each serving with 2 tbsp fresh shaved  Parmesan cheese.