Spaghetti Squash

  • 1 spaghetti squash, weighing about 3-1/2 pounds
  • 1-1/4 cups water
  • 1 tablespoon of butter
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh thyme leaves

Preheat the oven to 350 degrees. Split the spaghetti squash in half lengthwise. With a large spoon, scrapeout the seeds and fibers from the center of the squash.

Lay the cleaned squash halves face down in a large, shallow baking dish. We used a dish that was roughly 10 inches wide, 14 inches long and 2 inches deep.

Fill the dish with enough water to reach about ½ inch up the side of the pan. We used 1-1/4 cups of water. Place the pan with the split squash in the oven. Cook for about one hour or until the interior of the squash is tender and the outside shell has softened slightly.

Remove the pan from the oven and let the squash cool for about 15 minutes. With an oven mitt, pick up a squash half. Using a fork, gently remove the squash threads inside and place the threads in a bowl. Repeat with the second half. Set the threads aside.

In a frying pan, heat 1 tablespoon of butter. Add the squash, stir in 2 teaspoons of kosher salt and 1 tablespoon of fresh thyme leaves. Toss the squash to combine ingredients. Cook until the thyme begins to smell fragrant.

If cooking ahead, allow the squash to cool and then refrigerate until almost ready to serve. Reheat gently in a saucepan, in the oven or in a microwave. Makes six to eight portions.

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