Spaghetti Squash with Fresh Herbs

Spaghetti squash tossed with minced fresh parsley, butter, dried basil, sea salt, fresh ground black pepper, and dried sage.

Ingredients -

1 (3 pounds) Spaghetti Squash, cut in half lengthwise, seeded
1 tablespoon minced Fresh Parsley
2 teaspoons Butter
1/2 teaspoon Dried Whole Basil
1/4 teaspoon Coarse Salt
1/8 teaspoon Fresh Ground Black Pepper
Dash Dried Whole Sage
Garnish: Fresh Basil Sprig

Preparation:

1. Add the squash to a Dutch oven, cut side down.

2. Add two inches of water to the pan.

3. Bring the pot to a boil, then simmer for 25 minutes covered.

4. Drain and cool.

5. Remove the squash in strands and transfer to a serving bowl.

6. Add the rest of the ingredients and mix gently to combine.

7. Garnish and serve.

Spaghetti Squash Tip –

Seeds

The seeds can be scooped out before or after the squash has been cooked. The seeds can be saved and roasted like pumpkin seeds.

Spaghetti Squash Tip –

Wash When Ready to Use

Do not wash the exterior shell of any winter squash variety until you are preparing to cook it. Simply dust off any dirt and store naturally.

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