Ingredients:
1 small spaghetti squash
2 1/2 Tbsp Earth Balance buttery spread
2 1/2 Tbsp finely chopped mixed soft herbs (I used basil, oregano, rosemary, parsley)
salt and pepper for seasoning
Parmesan cheese (optional)
Directions:
Preheat oven to 375 degrees. Using a sharp knife, cut the squash in half lengthwise and place cut side down in a baking dish. Add enough water to come 1/2 inch up the sides of the baking dish. Cover with aluminum foil. Bake for 45 minutes until the squash is easily pierced with a paring knife.
Turn squash over and cover with aluminum foil again and continue to cook another 15 minutes until the squash is very tender.
Remove from the oven, uncover and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently upll the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, tomatoes, salt and pepper and toss thoroughly but gently to heat and combine. If you wish, you can add a little bit of balsamic vinegar to the squash mixture to flavor. Top with a little cheese (optional) and serve.
**Note: The spaghetti squash can also be cooked in the microwave for quicker preparation. Do this by piercing the squash all over with a paring knife (be careful with this!). Microwave squash on high for 10-12 minutes, rotating the squash halfway through cooking. Allow the squash to sit in the microwave a few minutes to cool down after cooking. Remove squash with cooking mitts. Cut the squash in half lengthwise. The squash should cut easily with little resistance. If it doesn't put it back in the microwave and cook for an additional few minutes. Remove seeds and discard. Scrape out spaghetti squash strands with a fork and follow recipe above.
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