This past Friday I picked up a nice looking spaghetti squash at the Rockford City Market. I remembered this one recipe I used to make years ago that made me like squash in the first place. Lets just say I am not the biggest fan of squash, but like it all the same. If you really don't like squash, this might be a recipe to try. Lots of great flavors going on...
Baked Squash with Herb Butter and Parmesan
1 medium spaghetti squash
1/2 cup butter
3 Tbs. chopped mixed fresh herbs, such as parsley, chives, and oregano (I used a Tbs. of each)
1-2 cloves of garlic, crushed
1 shallot, chopped
1 tsp. lemon juice
1/2 cup freshly grated parmesan cheese (or more to taste)
salt and pepper to taste
1. Preheat the oven to 350 degrees. Cut the squash in half lengthwise. Place the halves, cut side down, in a roasting pan. Pour a little water around them, and then bake for about 40 minutes, until tender.
2. Meanwhile, put the butter, herbs, garlic, shallot and lemon juice in a food processor and process until thoroughly blended and creamy in consistency. Season to taste with salt and pepper.
3. When the squash is tender, scrape out any seeds and cut a thin slice from the base of each half, so that they will sit level.
4. Using a fork, pull out a few of the spaghetti-like strands in the center of each. Add a dollop of herb butter, then sprinkle with a little of the grated parmesan. Serve the remaining herb butter and parmesan separately, adding them as you pull out more strands.