Baked Spaghetti Squash

What you Need :

  • 1 3- to 4-pound spaghetti squash, cut in half lengthwise, seeds removed
  • 1-2 tablespoons olive oil
  • ¼ cup unsalted butter
  • Juice and zest from 1 lemon
  • 2 sprigs fresh thyme, chopped
  • salt and pepper to taste
  • ½ cup toasted pecans, chopped (hazelnuts are also good)

How to Make It :

Preheat oven to 350°. Brush cut sides of squash with olive oil and place, cut side down on a baking sheet (or skip the oil and line baking sheet with parchment paper). Bake until just tender, 30-40 minutes. When cool enough to handle, shred flesh with a fork into a large bowl. While squash is warm, stir in butter, juice, zest and thyme. Season with salt and pepper. Garnish with toasted pecans and serve.

Recipe courtesy of Melissa Peterson

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