Yummy Spaghetti Squash

I have finally found the absolutely most delicious way to eat spaghetti squash. It's probably not the healthiest, because it contains butter and cheese, but there's also garlic to boost the immune system.

I guess it's like eating cheese-y garlic bread, but with a base of low-calorie spaghetti squash instead of bread.

Even Larry, not a big spaghetti squash fan, enjoyed this side dish. Next time I see a small spaghetti squash at the market, he probably won't mind that I have to bring it home.

Yummy Spaghetti Squash

1 lb spaghetti squash

1 tbsp butter

1 clove garlic

1/4 cup grated parmesan

Wash the spaghetti squash with a little dish soap then rinse well and dry. Put on a baking dish and pierce a few times with a sharp knife. Bake in a 325°F oven for 30 minutes or so until it is cooked. (Larger spaghetti squashes will take 60-90 minutes or longer.)

Let the squash cool a little, then cut a small slice off each end (the stem end and opposite end). Then cut the squash in half lengthwise, separate the halves and scoop out the darker goopier guts and the seeds. Discard. Scoop the paler, slightly crisp strands of spaghetti squash into a bowl. Discard the peel.

Melt the butter in a small skillet. Add the minced garlic and warm until fragrant but not brown. Pour the garlic butter over the squash, sprinkle in the parmesan, and toss well. 

Serve immediately.

Serves 2