Ingredients
Scale
- 1 spaghetti squash
- ¼ cup of parmesan cheese
- 2–3 tablespoon butter
- 2 tablespoons garlic, minced
- 1 –2 tablespoons herbs – parsley, basil, etc.
- 1 teaspoon salt
Instructions
- Cook squash (see note)
- Once cooked, scrape out the seeds and scrape meat of squash until it’s clean.
- Next in a skillet, add butter and garlic until sautéed.
- Then add herbs, squash and toss well.
- Lastly, add cheese and allow to cook until soft (about 2-3 minutes.)
- Serve.
Notes
- Spaghetti squash can be microwaved or made in the oven to cook the meat of the squash.
- I prefer to put in the stove, but if you’re in a jiffy, stab it a few times to allow for steam, place in microwave-safe pan and cook for about 5 minutes or until easy to cut into with a knife. If cooking in the oven, cut lengthwise in dish, and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.