Spaghetti Squash (with Garlic and Parmesan)
You could enjoy this a thousand different ways! Borrowed from Ina Garten in, ‘Cooking for Jeffrey’, I chose to throw together a super simple weeknight cozy bowl of cheesy garlic squash and poached eggs – enjoy!
2 spaghetti squash, about 4 lbs. total, carefully halved and seeded
Olive oil (I used spray), kosher salt and freshly ground pepper
1/4 c. apple cider (or apple juice)
2 T. butter AND 2 cloves of garlic, minced
1/4 c. + freshly grated Parmesan
2 T. chopped fresh parsley (or another herb of your choice)
Preheat the oven to 400 and set your 4 cleaned squash halves on a large, parchment lined baking sheet. Spray or rub the insides evenly with olive oil, generously sprinkle on salt and pepper and then evenly divide the apple cider into each cavity.
Roast for about an hour – you may need more (or less) time depending on the size of the squash. You want the insides very tender. Leave the cooked squash to cool until you’re able to handle it (I did this a couple of hours ahead because I had the oven on), then use a fork, and likely a spoon as well to loosen the spaghetti strands and scrape all out into a large bowl.
When you’re ready to enjoy (start the water for the poached eggs), heat a large skillet and add in the butter and a splash of olive oil. Add the garlic and give it a quick stir until it starts to sizzle, then add in all of the squash and cook and stir until it’s heated through. Remove from the heat and stir in the Parmesan, herbs and more salt and pepper if needed. This would make a great side to just about anything, but as mentioned, it also made for a brilliant (easy!) meal.