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Wednesday, October 17, 2012

Baked Spaghetti Squash with Garlic and Butter

I have been buying more squash than normal for my family as I just started making my own baby food.  Honestly, I was really nervous about tackling the process especially with three kids at home, but it is so easy and the baby food tastes SOOO much better than the jarred stuff.  My little guy loves squash, which has motivated me to find new recipes to try for the rest of my family.  Here is one of our favorites.

Baked Spaghetti Squash with Garlic & Butter

1 large spaghetti squash (about 3lbs.), halved lengthwise, seeded
1/4 cup unsalted butter, cut in bits
5 large cloves garlic, cut in half
Salt & Pepper
1 cup packed basil leaves, finely shredded
4 oz. smoked or plain mozzarella, cut into 1/4-inch cubes
Freshly grated Parmesan cheese (optional)

Preheat oven to 375 degrees F.  Place squash cut-sides up in 13x9-inch baking pan; fill centers with butter and garlic.  Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cover tightly with foil.  Bake 1 1/2 hours or until squash is very tender.  Remove garlic to small bowl; mash with fork.  Pull out squash strands from shells using fork; place squash in large bowl.  Add mashed garlic, basil, and cheese; toss to combine.  Sprinkle with cheese.  Cook until squash is slightly crunchy and cheese begins to melt, stirring constantly.

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