1 Veggie Box spaghetti squash
2 tablespoons butter
2 cloves garlic finely minced
1/4 cup finely minced parsley or other fresh herb
(Veggie Box winter savory!)
1/2 teaspoon salt or to taste
1/4 cup shredded parmesan cheese

1 Veggie Box spaghetti squash 2 tablespoons butter 2 cloves garlic finely minced 1/4 cup finely minced parsley or other fresh herb 1/2 teaspoon salt or to taste 1/4 cup shredded parmesan cheese

Preheat oven to 375F. Cut squash in half lengthwise and remove the seeds and membranes. Add a little water to a baking dish, and bake the squash cut-side down for about 45 minutes, or when it can be pierced easily with a knife. Use a fork to scrape the squash to get long, lovely strands. If the squash seems difficult to scrape, place squash halves cut side down, and bake for an additional 10 minutes. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight
crunch - but if you like it softer, cover the pan and cook 2 more minutes.