Source: dLife

Simple, savory faux pasta, made with butter and herbs.

Servings

1 tsp salt (to taste)
4 lb spaghetti squash
2 tbsp olive oil
2 tbsp butter
2 tbsp fresh basil
0.5 tsp black pepper
2 tbsp chopped parsley

1 Preheat oven to 375°F. Pierce squash on all sides with skewer.
2 Place squash in shallow baking pan, lined with foil. Bake 1 hour or until tender when pierced with knife.
3 Cut baked squash in half lengthwise. Scrap seeds from center of each half of squash. Discard seeds.
4 Using large fork, scrape pulp into large skillet. Heat squash over medium high for 5 minutes, allowing moisture to evaporate.
5 Add oil, butter, basil, salt, pepper, and parsley to skillet. Toss gently until well coated and heated.
6 Serve warm.