Thursday, August 23, 2012
Every now and then I crave spaghetti squash as an alternative to pasta. It's taken me some attempts to perfect this recipe, but I think I have it now. It really needs butter. I've tried using olive oil and salt in lieu of butter and it's just not the same. The lemon and parmesan really add nice flavor to the squash, too. This is a great gluten-free side dish that goes especially well with hearty sausage (veggie or otherwise).
Lemony Spaghetti Squash with Butter and Parmesan Recipe
1 medium spaghetti squash
2 tbsp butter
1 large lemon
1/3 cup freshly shredded parmesan cheese
Preheat oven to 400 degrees. Put 1/4 inch of water in the bottom of a rectangular 9x12 pan. Cut the squash in half from the stem to the bottom. Using a spoon, scoop out the seeds and pulp from the middle of the squash halves. Place them in the pan shell side up, and the flat parts on the bottom. Cover the pan with a large piece of aluminum foil and bake in the oven for 45 minutes. In the meantime, cut the lemon in half and squeeze the juice out into a small bowl, being sure to remove any seeds.
After removing the pan from the oven, be very careful taking the aluminum foil off as a bunch of hot steam will be released from the pan. Drain out the water and use a fork to help you turn the squash halves right side up (they will be very hot). Get a medium bowl ready. Use a fork to shred out the squash from the shells and add the squash to the mixing bowl. Discard the shells. Add the butter, the lemon juice, and the parmesan and mix thoroughly. Pepper to taste, and sprinkle some additional parmesan cheese on top before serving. Serves 4+ as a side dish.