Spaghetti Squash is a super unique winter squash that is really easy to prepare. After cooking, the flesh of the squash separates into spaghetti-like strands that are fun to prepare and extremely versatile in recipes. This recipe has simple flavors that will work well for kids who might be hesitant to try any kind of squash, even if it looks like pasta. The initial roasting of the squash can be done in advance; just pack the cooked squash in the refrigerator after it cools.
2 tablespoons olive oil
2-3 cups of spaghetti squash (about half a squash)
2 tablespoons Parmesan cheese, grated
2 tablespoons fresh herbs (we used parsley and chives)
Salt and pepper to taste
Using a fork, poke several holes in the squash and place on a baking sheet in a 375 degree oven for about one hour or until you can pierce the squash with little resistance. Remove from the oven and let cool. Cut in half lengthwise then scoop out and discard the seeds. Gently pull the squash flesh away from the skin with a fork.
In a large pan, heat the olive oil on medium heat and add the squash. Gently soften the squash for a few minutes then turn off the heat, season, and toss with the herbs and cheese.