1 small spaghetti squash
1-2 Tbs oil for sauteing
1 small onion, chopped
1 clove garlic, finely diced
2-3 sprigs of basil, leaves finely chopped
Salt to taste
1/4 cup crumbled Feta or shredded Parmesan
Bake the spaghetti squash using one of two methods. I prefer method two, but you have to have a big solid knife (and confidence in your cutting ability) to accomplish cutting it open without cutting yourself or dropping the squash on your foot. If you are a newbie to winter squash, use the first method.
|If using method 2, scoop out the seeds |
just like you do when carving a pumpkin.
2) Cut the squash in half lengthwise, scoop out the seeds and bake for 30 minutes, or until a knife easily pierces the skin. Allow to cool about 10 minutes, or until you can easily handle the squash pieces.
|Lots of spaghetti strands!|
Serves 2-3, depending on the size of the squash and what else you are eating. You can always use a bigger squash, just increase all the other ingredients too. You can also use parsley in place of the basil.
|I really like cheese, so I have feta and parmesan. |
And yes, this basil is purple.