Monday, September 30, 2013

Garlic Butter Spaghetti Squash

I've made approximately one million spaghetti squash recipes in the past few months, and I'm not stopping now. I picked up a small squash for this awesome recipe with two of my favorite things: garlic and butter. This recipe serves two and was inspired by a recipe over at livelovepasta.

Prep Time: 10 minutes
Cook Time: 60 minutes

One (1) small spaghetti squash
Two (2) tablespoons of butter -- to make this vegan, use vegan butter or olive oil
Four (4) cloves of garlic -- that might be overdoing it, but I love garlic. Season to your liking.
Two (2) teaspoons of Italian seasoning
Salt and pepper to taste
Optional: parsley, basil, parmesan cheese, etc.

Preheat your oven to 400F degrees.
Slice your spaghetti squash in half, long-way.
Lightly coat with extra-virgin olive oil.
Place face-down on a baking sheet and bake for 45 minutes.
When spaghetti squash is done, rake the spaghetti-like pieces out with a fork and set aside.
In a large frying pan, heat butter and garlic together for a few minutes, on low heat.
When butter is completely melted and garlic is fragrant, toss in the spaghetti squash "noodles" and Italian seasoning.
Toss together for a few more minutes. The more time you cook in the pan, the harder the noodles will become.
Season with salt and pepper and serve warm.