Everybody's talking about it...spaghetti squash! I may have been overly excited to try spaghetti squash. I really enjoy winter squash. However, winter squash is just a tad high on the potassium and vitamin A....grumble. Spaghetti squash has the least amount of potassium...so I gave it a whirl. It was good, but not as sweet as other winter squash. However, once I accepted this truth, it was indeed a very lovely side dish. A lot of people substitute wheat spaghetti for squash spaghetti and I must admit eating this squash with a sauce will probably give it an extra kick. I decided to pretend it was a substitute for potatoes - unsalted butter, garlic, sea salt and black pepper.
1 spaghetti squash
2 tbsp unsalted butter
2 cloves garlic
olive oil to drizzle
1/4 - 1/2 tsp sea salt
1/2 tsp black pepper
Servings - approx 6, 1 cup servings (although I guess it depends on the size of your squash)
1. Pre-heat oven to 350 degrees F.
2. Chop off top and slice in half (good luck!)
3. Remove seeds with spoon.
4. Place on baking sheet (you probably want a sheet with bit of a side, just in case the squash decides to roll and spill butter. Butter spill can equal fire.)
5. Place one tbsp of butter and one crushed garlic clove into each half.
6. Drizzle with olive oil and sprinkle with sea salt and ground pepper.
7. Depending on your oven and tolerance to not open the oven to assure there are no fire hazards - bake for approx. 35 - 45 min.
8. Cool, removed crushed garlic cloves.
9. Take fork to remove squash from shell.
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