Greening Austin Daily

Recipe Tuesday – Herbed Spaghetti Squash

12th October, 2010 - Posted by katherine - No Comments

Yesterday I tried to make spaghetti squash based on this Emeril recipe.  Spaghetti squash is in season right now and easy to find at stores like Whole Foods, and sometimes HEB. I bought mine at HEB, and although I’ve made it before, I wanted to try a new recipe with it rather than just serving it with spaghetti sauce like I normally do.  If you aren’t familiar with spaghetti squash,  it’s a large squash that has light yellow strands that resemble spaghetti. It’s a healthy alternative to pasta, although when you eat it you realize it’s not pasta at all.  It’s still very tasty and I like to make it in the fall.  Here’s how I made mine:

• 1  spaghetti squash, about 4 pounds
• 3 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage ( I used basil, garlic chives, and parsley from our garden). 
• 1 tablespoon garlic
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions:

• 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. Bake for 45 minutes to an hour, until the squash is easily pierced with a paring knife. 
• Using a spoon, remove the seeds and discard. Gently pull the strands of squash away from the peel.
• Heat a skillet. Add the butter. When melted, add garlic and cook on medium heat for 1 minute. Add spaghetti squash, herbs, salt and pepper and toss thoroughly to heat and combine. Serve with parmesan.