Spaghetti Squash have been making an appearance at supermarkets all over the country lately, and apart from being a really great low carb alternative to pasta, these are delicious. The secret is to cut them in half and cook cutside down on a baking tray after brushing with oil and seasoning with salt and pepper, so they steam, then you can use a fork to scrape the strands of squash flesh from the shell.
This dish turns the strands from steamed squash to luscious garlicky cheesey spaghetti. You can eat this as a side dish or as the Main Event!
- 2 small spaghetti squash or one large
- 2 T olive oil
- salt and pepper
- mixed herbs
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese
- 2 t garlic, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 100gm grated mozzerella cheese
- Preheat oven to 180deg and line a large baking tray with foil. Lay a sheet of baking paper on top of the foil.
- Using a very sharp large knife, carefully cut squash in half lengthwise and scoop out and discard seeds. Brush with oil and season with salt, pepper, and mixed herbs.
- Bake 60 to 90 minutes, depending on size of squash. They should be quite tender and squeeze easily.
- Scoop flesh into a large bowl and reserve squash skins. Add butter and let melt, then add Parmesan, garlic, oregano, salt and pepper, and half of the mozzerella. Toss until well combined.
- Divide mixture among reserved skins and top with remaining grated mozzerella.
Return to oven and bake another 8 to 10 minutes, or until cheese is melted and bubbly.
I served this with marinated pork slices and green beans.