Buttered Spaghetti Squash
a 2 pound spaghetti squash
2 tablespoons butter
1/2 cup chopped fresh parsley
Preheat oven to 350’F.
Halve the squash and scrape out the seeds. Arrange squash in a large baking dish, cut sides down. Add 1/2 inch of water to the dish and cover it with foil.
Bake the squash 45 minutes or until it is slightly soft when pressed.
Scrape the stringy flesh, with a fork into a bowl and toss the squash shreds with the butter and salt and pepper to taste. Stir in the parsley.
Leslie’s Culinary Cafe – Leslie Glover Pendleton