Spaghetti SquashMany times I’ve walked the produce section of the supermarket and seen these large, round and yellow squash called Spaghetti Squash, but having never eating it, I always overlooked it. I love all kinds of squash, so why not this one ? Well this past week Katie and I picked up a spaghetti squash and yesterday we finally made it. I must say, it was pretty good. I sauteed the spaghetti squash in some butter and fresh herbs and it was quite nice. Next time I want to try it with tomato sauce. Seems like a great way to get kids to eat veggies.

1 spaghetti squash
2 tablespoons butter
1 tablespoons finely chopped fresh basil
1 tablespoons finely chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.
Use a sharp knife and carefully cut the squash in half lengthwise. Place the cut side down, in a baking dish. Add enough water to cover 1/2-inch up the sides, cover with aluminum foil. Bake for about 45 minutes. Turn squash over and cover again and cook for another 15-20 minutes. Remove from the oven.
Use a spoon to remove the seeds. Using a fork, carefully pull the strands of squash away from the peel and place into a bowl.
Heat a saute pan over medium heat. Add the butter, spaghetti squash, basil, parsley, garlic, salt and pepper and toss to heat and combine. Serve immediately.