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Spaghetti Squash with Herbs


1 seven lb spaghetti squash, cut in half lengthwise and seeded
6 tablespoon unsalted butter cut into 6 pieces
3 tablespoon finely chopped chives, thyme or parsley
Salt and freshly ground pepper to taste

Heat oven to 350 deg. F. Place squash halves cut side down in large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes.

Using a fork, separate flesh into strands. Discard skins. In large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.