Spaghetti squash.
I made this to go with the fish Matt grilled last night, and it was really, really good. And easy.
One spaghetti squash, about 2 lbs
1 T chopped fresh parsley
1 T butter or olive oil
minced garlic to taste (Matt and I used five cloves... but that's us... probably more like two for you guys)
sea salt or kosher salt
Preheat the oven to 375. Cut the squash in half lengthwise, and scoop out the pulp and seeds. Place it rind side down on a cookie sheet and bake for 40-45 minutes. Let it cool slightly, then scrape the contents out with a fork. It'll turn into the spaghetti like strands that give it its name.
Melt the butter or heat the olive oil in a small pan, then saute the garlic and parsley just until the edges of the garlic turn golden. Pour the butter/oil, parsley, and garlic over the squash and toss it to coat. Sprinkle with the sea salt to taste, just enough to balance with the sweetness of the squash.
If we had gotten a 3lb squash, we could have dispensed with the fish and just eaten this for dinner!
One spaghetti squash, about 2 lbs
1 T chopped fresh parsley
1 T butter or olive oil
minced garlic to taste (Matt and I used five cloves... but that's us... probably more like two for you guys)
sea salt or kosher salt
Preheat the oven to 375. Cut the squash in half lengthwise, and scoop out the pulp and seeds. Place it rind side down on a cookie sheet and bake for 40-45 minutes. Let it cool slightly, then scrape the contents out with a fork. It'll turn into the spaghetti like strands that give it its name.
Melt the butter or heat the olive oil in a small pan, then saute the garlic and parsley just until the edges of the garlic turn golden. Pour the butter/oil, parsley, and garlic over the squash and toss it to coat. Sprinkle with the sea salt to taste, just enough to balance with the sweetness of the squash.
If we had gotten a 3lb squash, we could have dispensed with the fish and just eaten this for dinner!