The following recipe is my favorite Spaghetti Squash recipe. It’s from the October 17 issue of Family Circle – an issue so packed with killer recipes it’s in a special “magazine” section of my cookbook collection. I return to this recipe again and again. I’ve experimented with different herbs, it all depends on what I’m serving with the squash. This particular recipe can’t be beaten, though.
Family Circle Cooking School’s Spaghetti Squash
1 spaghetti squash (2 1/2 pounds – 3 pounds)
1/2 cup water
3 tablespoons butter, melted
1/4 cup chicken broth
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves
1/4 tsp salt
1/8 tsp black pepper
Heat oven to 350 degrees. Cut squash in half lengthwise, starting at the stem end. Use a tablespoon (or melon baller) to remove the seeds and loose strands.
Place the squash halves, cut-side down, in a roasting pan. Add water and cover with foil.
Bake for 1 hour or until squash is fork tender. Remove from the oven, but keep covered.
In a glass bowl, combine butter and chicken broth. Heat in microwave on HIGH power for 1 minute. (Or do what I do – use a saucepan and heat on the stove over low heat until heated.) Remove the herbs from their stems and add to the butter mixture.
Using fork, shred squash into strands (resembling spaghetti, hence the name) and place into a large bowl. Add butter sauce, salt, and pepper. Toss and dive in!
Sometimes I use basil as the only herb, while stirring in chopped tomatoes. Spaghetti squash is a dieter’s best friend, with very, very few calories. Best of all, it’s spectacularly delicious. And colorful!