I have a cousin who is a dedicated reader of the blog. She has been a vegan for many years and for some reason she reads all the posts even though almost every dish I post has meat in it. So Kelly this recipe goes out to you. I know it's not a true vegan recipe, but they do make vegan butter and vegan Parmesan cheese. So you may have to do some substituting. Spaghetti squash is an excellent replacement to pasta and as a bonus is gluten free. So if you want to try something new that is really easy and cheap to make...here you go!
 |
| Source |
Baked Spaghetti Squash with Garlic & Butter
By Grow Alabama
- 1 small spaghetti squash (about 3-4 pounds)
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1/4 cup finely minced parsley (or basil)
- 1/2 teaspoon salt (or to taste)
- 1/4 cup shredded parmesan cheese
1. Preheat oven to 375F. Pierce squash a few times with sharp paring
knife (to let steam escape). Bake spaghetti squash for 60 minutes, or
until a paring knife pierces easily through skin with little resistance.
(Alternatively, microwave the whole squash for 2-4 minutes (to soften
enough to cut lengthwise). Place squash cut-side down on baking sheet
and roast for 30 minutes until tender.) Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 additional minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 additional minutes.
