Butter And Herb Spaghetti Squash Food

HERBED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F.
• Using a sharp knife, cut the squash in half lengthwise and 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. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
• Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

BUTTER AND HERB SPAGHETTI SQUASH

Steps:

• 1. First you need to cook the spaghetti squash. Cut the squash in half lengthwise, and place cut side down in a baking dish. Add about 1/2 inch of water, and cover with foil.
• 2. Bake at 375 degrees, for 1 hour. Squash is done, when it's tender when pierced. Remove the seeds with a spoon.
• 3. Take a fork to separate the strands of the squash, and place in a bowl. (These steps can be done ahead of time, then chill until ready to proceed with cooking.)
• 4. Melt the butter in a pan, add the squash, chives, parsley, salt and pepper. Mix well, and heat through. Enjoy

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

SPAGHETTI SQUASH WITH PARMESAN AND HERBS

Steps:

• In a large mixing or serving bowl, combine squash, butter, cheese, herbs, pepper and salt.
• Stir to combine, serve immediately.

BUTTERED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees.
• Halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, Add 1/2 inch of water to the dish and cover it with foil.
• Bake the squash 45 minutes or until it is slightly soft when pressed.
• Scrape the stringy flesh with a fork and put into a bowl. Then toss the squash shreds with the butter, salt and pepper to taste.
• Stir in parsley if desired.

BAKED SPAGHETTI SQUASH WITH HERB-BUTTER SAUCE

Steps:

• Squash: Preheat oven to 350 degrees.
• Starting at the stem, cut squash in half lengthwise. Remove seeds.
• Place the squash halves cut side down in a roasting pan. Add the water. Cover with foil.
• Bake squash for about 1 hour or until fork tender. Remove from oven and keep covered.
• In a pan or microwave safe glass bowl, combine the butter and broth. Heat until hot and butter is melted.
• Stir in the parsley and oregano.
• Use a fork to shred the spaghetti squash into strands. Transfer squash to a serving bowl. Add the herb-butter sauce. Season with salt and pepper to taste.