RECIPE: Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

INGREDIENTS1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion or leeks, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
PREPARATION

• Preheat oven to 375 °F.
• Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
• Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
• Let squash cool for 10 minutes.
• Cut squash in half, lengthwise.
• Using a large spoon, remove and discard the seeds and pulp.
• Use a fork to scrape the squash into long strands, like spaghetti.
• Heat butter in a large sauté pan over medium heat.
• Add garlic and onion, and cook for 3–5 minutes until soft.
• Add parsley and salt, and stir in spaghetti squash strands.
• Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
• Serve warm. (Squash should be al dente—with a slight crunch).

 Serves 4. Prep time, 15 minutes; cook time, 1 hour.