Lemon Parmesan Spaghetti Squash - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Lemon Parmesan Spaghetti Squash

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1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1 lemon
1/8 cup finely minced parsley
1/8 cup finely sliced basil
1/2 teaspoon salt (or to taste)
1/4 cup freshly grated parmesan cheese

DIRECTIONS:
1. Preheat oven to 375F. Cut the spaghetti squash in half and brush it lightly with olive oil. Place it on a baking sheet and bake for 60 minutes, or until you can take a fork to it and it flakes easily. Let squash cool for 10 minutes.

2. Use a spoon to remove and discard the seeds. Using fork, scrape the squash to get long strands into a medium sized bowl.  If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, zest the lemon into the butter. Then add the spaghetti squash strands. Toss well, sprinkle in the parsley and basil. Last, add  parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

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