Two Spaghetti Squash Recipes

With Thanksgiving just days away, I thought some fall dishes are in order. Below I have posted two variations of spaghetti squash. 

Spaghetti Squash with Fresh Herbs

-1 spaghetti squash, cut in half (lengthwise), seeds removed

-1/3 cup of parmesan

-1/4 cup of fresh parsley, roughly chopped

-1/4 cup of fresh basil, roughly chopped

-1/2 tablespoon of good olive oil  

-2 tablespoons of butter

Preheat the oven to 375 degrees F. Rub squash with olive oil and a pinch of salt. Place squash in a baking dish cut side down. Bake for 45 minutes, until squash is tender.

Remove the squash and allow it to cool for about 10-15 minutes. Once cool enough to handle, use a spoon to discard the seeds and meat surrounding it. Using a fork, pull the strands of squash away from the peel and put into a bowl.

In a skillet add butter and oil. Heat for a minute, allowing the butter to melt and add herbs and Parmesan. Cook for about 2 minutes until the herbs have wilted and pour mixture into the bowl with the squash. Add salt and pepper to taste (be careful with salt. Parmesan is a very salt cheese). Mix together and serve.

Healthier Choice:

Exclude butter- the olive oil will add plenty of good flavor

Spaghetti Squash with Nuts

-1 spaghetti squash, cut in half (lengthwise), seeds removed

-1/3cup of sliced almonds

-3 scallions, thinly sliced note: use only the light green and white part

-1 teaspoon of honey

-1/2 teaspoon of cumin

-2 tablespoons of lemon

-2 tablespoons of olive oil

-1/2 teaspoon of smoked paprika (this will add great color and a light smoky flavor)

Preheat the oven to 375 degrees F. Rub squash with olive oil and a pinch of salt. Place squash in a baking dish cut side down. Bake for 45 minutes, until squash is tender.

Spread almonds on a baking sheet. Once you remove squash from the oven, pop the almonds in and bake until golden brown.

Remove the squash and allow it to cool for about 10-15 minutes. Once cool enough to handle, use a spoon to discard the seeds and meat surrounding it. Using a fork, pull the strands of squash away from the peel and put into a bowl.

Gently mix in the remaining ingredients