Wednesday, January 12, 2011

Roasted Spaghetti Squash with Garlic Butter and Parsley

Servings: 4 to 6
Preparation Time: 45 minutes

1 large spaghetti squash, about 2 pounds
4 tablespoons butter, (1/2 stick)
4 medium cloves garlic, minced (about 2 teaspoons)
Salt and freshly ground pepper2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees.

Carefully cut the squash lengthwise into halves. Remove the seeds. Place the halves, flesh side down, into a shallow baking pan. Pour ¼ cup water into the pan. Bake for 30 to 40 minutes until soft.

Heat the butter in a small pan over medium high heat until melted.

Add the garlic and cook for 3 to 4 minutes.

Use a fork to shred the squash into spaghetti-like strands. Place into a serving bowl.

Pour the garlic butter over the squash. Season with salt and pepper.

Toss and garnish with chopped fresh parsley.

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