I don't like being lied to. I've read several blog posts where people claim "spaghetti squash tastes exactly like pasta." Well, it doesn't. In fact, the only thing the two do have in common, is the spaghetti-like consistency of the squash after cooking...but it's still delicious and a great side-dish for fall! This recipe is a modified version of Emeril's dish I found on foodnetwork.com.
1 small spaghetti squash
2 1/2 tbsp butter
Grated parmesan cheese (green can stuff)...actually works better than freshly grated in this application
Salt/pepper to taste
Directions: Preheat oven to 375 degrees. Using a sharp knife, cut squash in half lengthwise (don't feel bad if this is really difficult...because it is...just kind of shove your knife into the middle and try to cut it in half from the middle on both sides...). Put squash in a baking dish, cut-side down. Fill dish with water so that is comes about 1/2 inch up the side of the dish. Cover with foil and bake for 45 minutes, until squash is easily pierced with knife (though the skin). Turn squash over and cover/cook again for 15 minutes, until it's tender. Remove from oven, uncover, and let it cool until you can handle it (but don't wait too long or butter won't melt as nicely). Use a spoon and scrape out seeds and stringy stuff. Then use a fork to pull the flesh (gross word) away from peel. It should peel off and look like spaghetti (hence the name:)).
Put sqush into a mixing bowl, and add your butter. Mix so that the butter melts and coats squash. Then shake parmesan cheese all over and mix again. Taste and add some salt and pepper to taste. You will L-O-V-E this!
Variations: Add your favorite pasta sauce to make it even more pasta-like. Or try skipping the cheese and add fresh chopped hebs (this is how Emeril does it): basil, chives, sage, parsley.
Serve alongside your favorite protein for a fab fall meal!