Craig Barlow has gone from working in the early '80s as a busboy to a chef who trained at New England Culinary Institute. He's now with Let's Cook Tyler and invites you to visit their website here: LetsCookTyler.com.
Roasted spaghetti squash:
Total Time:1 hour, 5 minutes
Preparation: 5 minutes
Cook time: 1 hr 5 min
Yield: 4 servings
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil,parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Wash thoroughly, the outside of the squash first. Next, using a sharp knife, cut the squash inhalf lengthwise and place, cut side down, in a baking dish. –Chef Craig's note: This recipe can be done baking the spaghettisquash whole rather than cut in half. Most squash varieties can be difficult to cut when fresh and this maymake the recipe easier for some.
Then add enough water to come 1/2-inch up the sides of thebaking dish and cover with aluminum foil. Bake for 45 minutes, until the squashis easily pierced with a paring knife. Turn squash over and cover with foilagain and continue to cook another 15 minutes, until the squash is very tender.Remove from the oven, uncover, and allow to cool slightly. Using a spoon,remove the seeds and discard. Using a fork, gently pull the strands of squashaway from the peel and place the squash strands into a medium to large mixingbowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper andtoss thoroughly but gently to heat and combine. Serve immediately or cover andkeep warm until ready to serve.
** Chef Craig'sNotes: This recipe is delicious and canbe used to "trick" your kids into believing they are actually eatingspaghetti. Use the squash as you wouldregular spaghetti, toss with your favorite sauce, top with grated parmesancheese and serve with garlic bread and you have a wonderful spaghetti dinnerwith half the carbs and calories!