A delightful twist on the classic buttered spaghetti squash, enhanced with garlic and a medley of fresh herbs for a flavorful and aromatic dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking, so don't skip this step.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Use a sturdy knife and be cautious as the squash can be tough to cut.
Place the squash halves cut side down in a baking dish and add about 1/2 inch of water to the dish. Cover with foil.
Adding water helps steam the squash, making it tender and easy to shred.
Bake in the preheated oven for 40-45 minutes or until the squash is tender when pierced with a fork.
Check for doneness by gently pressing the squash; it should give slightly.
While the squash is baking, mince the garlic and chop the parsley and thyme.
Freshly chopped herbs release more flavor compared to dried ones.
Once the squash is done, use a fork to scrape out the stringy flesh into a mixing bowl.
Scrape gently to avoid breaking the strands.
In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the shredded squash to the skillet and toss to combine. Season with salt and pepper.
Mix thoroughly to ensure the flavors are evenly distributed.
Stir in the parsley and thyme, then serve warm.
Garnish with extra herbs for a fresh and vibrant presentation.
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