Monday’s Bread Bowl: Herb Roasted Baby Spaghetti Squash

A  nutty hairdo

The strong yellow color of this dish is a complete contrast to the subtle but pleasing nutty flavors.  Here’s the recipe:

What you will need:

1 glass baking dish (9 X 13 inch)

1 cutting board

1 sharp knife

2/3 cup water

Metal fork

2 baby spaghetti squash (aka personal size)

1 cutting board

1/3 cup olive oil

Combination of your favorite herbs (Dry Oregano, Dry Thyme, Dry Tarragon, Paprika..etc.)

Pinch of salt and pepper

Cooking & Directions:

Preheat oven at 350 degrees.  Split squash into halves.  Remove seeds.  Sprinkle cleaned out halves with favorite herbs, salt, and pepper.  Drizzle olive oil over seasoned squash.  Pour water into baking dish then position squash in baking dish with skin side up.  Place squash in oven and bake for 50 minutes.  Pull out squash once baking time is finished.  Let them rest for 15 minutes.  Lastly, remove cooked and softened flesh with metal fork.  The fork straining against the flesh should produce succulent angel-hair like strands aka spaghetti.  Serve immediately.