I've vowed to start always keeping a spaghetti squash on hand.
Not only do those things keep for 5 months,
but they are make for the world's easiest dinner!
the hardest part was getting it cut in half.
Man, did that require a lot of muscle strength.
Here's what you do:
Cut squash in half lengthwise.
Set both halves facedown on a cookie sheet.
Stab a few deep slits in the backside of each half.
Bake at 375 degrees for an hour or so.
Pull of of the oven and immediately scrape away the flesh of the squash with a fork.
It should make little strands comparable to a thick spaghetti noodle. It should pull apart easily and still have the slightest hint of a crunch.
Heat some butter, freshly chopped parsley and basil, and 3 finely chopped cloves of garlic in a skillet.
Mix in squash.
Add salt and pepper to taste.
Top with freshly grated parmesan.
And the best part is,
this healthy dish was fiance approved!
Happy Fall Eats! Oh Happy Life!