Roasted Spaghetti Squash

You know what spaghetti squash is?  It's a big bunch of delicious magic. 

Raw, it's kinda gross.  When you cut it in half, it looks (and smells) like the inside of a warm pumpkin, and you have to scoop out the stringy flesh and slimy seeds into the garbage...ugh.  But after it cooks, it transforms into velvety soft goodness and when you scrape it with a fork, it looks like spaghetti.  WHAT??  I know, it's crazy.

So when you mix in some butter, garlic, and fresh grated parmesan cheese (if you wanna add a little cheddar I won't stop you) and top it with some cracked black pepper, you have a REALLY NICE side dish or...even better...served with a chilled pinot grigio and a simple salad, a super satisfying vegetarian meal. 

You won't go hungry with me...I gotcha  :)
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(WHAT YOU WILL NEED)

serves 2 (each half serves one person)

spaghetti squash

1 spaghetti squash
butter
garlic powder
cracked black pepper
water
fresh parmesan, asiago, or pecorino-romano cheese
optional - grated cheddar cheese
roasting pan


Preheat oven to 350 degrees.

Cut squash in half.  Scrape out and discard seeds

Place cut side down in roasting pan, and add approx. 1 inch of water to the bottom of the pan so that it steams

Bake uncovered in oven for 45 minutes.  The squash is done when you can insert a sharp knife easily into the flesh

Place right side up and scrape with a fork--it will begin to look like spaghetti

Add a pat of butter to the squash, with a pinch of salt and garlic powder.  Mix well.  Grate cheeses on top and sprinkle with cracked black pepper

buttery, cheesy, garlicky goodness