Buttery Spaghetti Squash

Cooked spaghetti squash separated into strands and combined with melted butter, chicken broth, chopped fresh parsley, sea salt, and fresh ground black pepper.

Ingredients -

3 pounds Spaghetti Squash
2 tablespoons Butter, melted
1/4 cup Chicken Broth
2 tablespoons chopped Fresh Parsley
1/4 teaspoon Coarse Salt
1/8 teaspoon Fresh Ground Black Pepper

Preparation:

1. Cut the squash in half lengthwise and discard the seeds.

2. In a microwave-safe dish, place the squash, cut side down, with 2 tablespoons of water.

3. Wrap the bowl in plastic wrap and microwave on high until the squash is tender which takes about 30 minutes.

4. Set to the side for 5 minutes.

5. In a large bowl, remove the squash in strands, mix with the rest of the ingredients and serve.

Spaghetti Squash Tip –

Seeds

The seeds from any winter squash variety can be roasted or pan fried until golden brown. Simply remove the seeds from your spaghetti squash and separate the tiny seeds and discard. Roast the seeds in the oven at 350 F. until golden brown.

Spaghetti Squash Tip –

Roasting the Seeds

While the squash does not have as many seeds as a pumpkin, the seeds are edible and can be cleaned and roasted in the oven until brown. The aroma is wonderful. Serve warm.

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