Spaghetti Squash with Gruyere & Parsley

I feel like squash is one of the most undervalued vegetables we eat.  It’s easy to make and rich in vitamins and minerals.  This is a simple recipe that can be served as a main dish or as a side dish.  

  • 1 spaghetti squash
  • 1 cup gruyere cheese, shredded 
  • 3 Tbsp fresh parsley, chopped
  • 1 clove garlic, minced 

Preheat over to 400°.  Cut squash in half from stem to bottom and remove seeds.  (Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.)  Place squash, cut side down in roasting pan.  Pour about 1/2 inch of water into the pan. Bake 30-45 minutes or until tender.

Once cooked, use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands.  Mix the “noodles” with cheese, parsley, and garlic.  Season with salt and pepper.  


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