Spaghetti Squash with Fresh Herbs
Enjoy a bounty of fresh herbs in this flavorful side dish Spaghetti Squash with Fresh Herbs.
The day I decided to do the photo shoot for this {oh-so-flavorfully-yummy} Spaghetti Squash with Fresh Herbs, I learned something about cooking spaghetti squash.
Or, I should say, I learned something about how not to cook spaghetti squash.
See, I usually bake my spaghetti squash. But on this given day I was being lazy.
And I decided to cook my squash in the microwave.
Well, apparently I didn't do something right. 'Cause after just a few minutes of the squash's ride on the microwave merry-go-round, I heard a horrible noise coming from that way. A mini explosion of sorts.
I bet you can guess what it was.
Mmmm hmmmmm. When I opened the microwave door, this is the sight that awaited me:
After I stopped laughing my pa-tooty off ... 'cause let's be honest, this is a pretty funny sight ... I, of course, grabbed my camera to snap to quick photo of the squash bomb to share with you.
And then promptly scooped up my exploded squash ... cleaned it up a bit ... cut it in half ... and baked it.
The way I usually do.
Ahhhhh ... much better.
After dragging a fork through the squash flesh several times, I had a nice pile of squash spaghetti strands. And could set about making my Spaghetti Squash with Fresh Herbs.
Instead of making a mess of my microwave.
I've been fortunate enough of-late to be the recipient of an abundance of fresh herbs from my Mom's herb garden. Every time I go visit, I bring home a big zip-top baggie full of different kinds! Love it.
So I chopped up a big ol' bunch of Mom's fresh basil, and parsley, and chives.
{By the way ... that gorgeous custom-engraved chopping block is made by my friends at cherryBLOX. Visit cherryBLOX to see how you can get yours! Or one for a gift ... they make fabulous gifts.}
Spaghetti Squash with Fresh Herbs
Source: Adapted from Thyme to Cook, compiled by the Rosemary-n-Thyme Herb Society of Gastonia, NC
(Printable recipe)
(Printable recipe)
Ingredients
- 1 (3 lb.) spaghetti squash
- 2 T. butter
- 3/4 to 1 c. chopped mixed fresh herbs {such as basil, chives, parsley, sage, and/or oregano}*
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- Cut squash in half lengthwise and place, cut side down, in a baking dish. Add water to the baking dish to come up about 1/2-inch on the side of the dish. Cover with foil. Bake at 375 degrees for about 45 minutes, until squash is easily pierced with a paring knife. Turn squash over, re-cover with foil, and continue to bake about another 15 minutes until very tender. Uncover and allow to cool slightly.
- Remove seeds with a spoon; discard. Use the tines of a fork to gently pull the flesh of the squash into strands. Place strands in a mixing bowl.
- Heat a skillet over medium-high heat; melt butter in the skillet. Add squash strands, chopped herbs, salt, and pepper. Toss gently until heated through.
* I usually use a mix of fresh basil, chives, and parsley.
Enjoy!
Please enjoy these other yummy vegetable dishes from ...
Parmesan Broiled Tomatoes
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at no additional cost to you.Read more..