Total Time:

Prep

Inactive

Cook

Yield:

Level:

1 hrs 5 mins

5 min

min

60 min

4 servings

Easy

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1 small spaghetti squash, halved and seeded
1 1/2 tbsp butter
1/2 tbsp extra-virgin olive oil
1 large garlic clove, minced
2 1/2 tablespoons finely chopped mixed organic soft herbs, basil, chives, and parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees F.
2. Using a large sharp knife, carefully cut the squash in half (lengthwise). Remove and discard seeds.
3. Place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
4. Bake for 45 minutes, until the squash is easily pierced with a knife.
5. Carefully turn squash over and cover with foil again and continue to cook another 15-20 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly.
6. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
7. Heat a skillet. Add the butter, oil, garlic. Cook for 1 minute. Add spaghetti squash, herbs, salt and pepper and toss thoroughly, but gently to heat and combine. Serve immediately. Or keep covered and warm until ready to serve.
Not only is it fit, but it's scrumptious too! Enjoy!