Garlic Roasted Spaghetti Squash

It's tough to get the cooking time just right for spaghetti squash.  If it's too done it's mushy and gross, and if it doesn't get cooked enough it's crunchy and gross.  I think I got it this time though.

Ingredients:

1 spaghetti squash

1-2 cups of water

4 tablespoons of melted butter

4 tablespoons of olive oil

Lots of garlic

Salt & Pepper

Pre-heat oven to 375° 

Split the spaghetti squash in half lengthwise and remove all the guts and seeds with a spoon, like when you're carving a pumpkin!

Place in a pyrex and add 1-2 cups of water to the dish to help steam the squash.

Brush the squash generously with butter and olive oil.  

Smash up the garlic and spread on as much as you like.  I used about 4 tablespoons. 

Sprinkle salt and pepper over everything.

Bake for 45 minutes.  Test doneness with a knife.  It should pierce the squash easily.

After you take it out, let it cool for 20 minutes.

Use a fork to peel all the spaghetti squash from the shell.  

An average size squash should yield about 4-5 cups of squash!  Yum!