Spaghetti squash is a true friend. This golden side dish has lots of nutrients and will swoop in to pummel your next colossal carb craving. Freestyle with herbs by adding more of the ones you like, and use dried or fresh. When it comes to squaghetti, there's no right or wrong.
1 spaghetti squash (around 2 lbs)
2.5 tablespoons unsalted butter
2 hefty teaspoons dried basil
2 hefty teaspoons dried parsley
1 teaspoon dried sage
½ teaspoon sea salt
1/8 tsp freshly ground black pepper
Preheat oven to 375. Cut the squash in half lengthwise and place cut side down in a baking dish. Add enough water to rise a half-inch up the sides and cover with foil. Bake for 45 minutes, until squash is easily pierced with a knife. Flip squash over, cover, and cook for another 15 minutes, until squash is tender. Remove from oven, uncover, and let cool slightly. Remove the seeds with a spoon and discard. Gently pull squash strands with a fork and place them in a medium bowl. Heat a skillet. Add the butter, squash strands, and seasonings. Stir gently and heat all the way through, about 2 minutes. Serve immediately or cover and keep warm until ready to serve.