Dinner Tonight: Spaghetti Squash With Butter
It's always nice when recipes come plastered on the vegetable I'm buying, especially when it is bought at the farmers' market. The instructions were simple: Cut the squash in half, place in a preheated oven at 375°F, roast for an hour. When done, the squash would have innards like long strands of pasta. Hence the name, I presume.
For some reason, I'd never had this before and was doubtful it would work. But the proof's in the bowl, I guess. The recipe mentioned adding a sauce on top, but I don't think it really needs it. The squash is so flavorful that it requires just a little butter and salt and pepper to elevate it to a full meal.
Ingredients
- 1 spaghetti squash
- 2 tablespoons butter
- Salt and pepper
Procedures
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1
Preheat the oven to 375°F. Split the squash in half lengthwise. When the oven is ready, toss in the squash. Cook for an hour.
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2
Remove the squash. Simply scoop out the insides, trying to discard as many seeds as possible. Place in a bowl. Toss in the butter and season with salt and pepper.
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