Since my garden has an aversion to allowing squash plants to thrive, spaghetti squash, luckily, is easy to obtain throughout the fall and winter in the produce section. There are countless ways to use the meat of this squash – bakes, au gratins, pancakes, etc. – however, the purest way to enjoy it is to simply slice it in half and bake.
Once you scoop out the seeds, place in the oven and cook for about an hour. In the meantime, you can chop up some of your favorite herbs, combine them with butter and have them ready and waiting when the squash is out of the oven.
The presentation is always lovely and is another added perk of this squash variety. Plate it with some fresh baked corn muffins and roasted Brussels sprouts for a healthy and filling meal. If you know other ways to utilize spaghetti squash in a recipe, please share in the comments below.
Click here for the recipe on my post at Eat Boutique!