Spaghetti Squash with Feta & Parmesan
Author: Emily Hargis Adams
Recipe type: Side Dishes
Cuisine: Everything Else
This spaghetti squash has been a hit with everyone I've served it to. It's a great alternative to serving it plain.
Ingredients
- 1 spaghetti squash
- butter
- olive oil (Dove Garlic Olive Oil preferred)
- Ruth Ann's spice blend (salt, pepper, garlic powder, lemon peel)
- fresh parsley
- feta cheese
- Parmesan
Instructions
- Wash and cut spaghetti squash lengthwise. Scoop out and discard seeds and poke a few holes through the rind with a fork. Heat oven to 375 degrees. Place squash, cut side down, in a pan or casserole dish. Add about a half inch of water to the bottom of the pan. Bake for 30 - 40 minutes, until soft. Once baked, carefully fluff out the squash strands with a fork into a large bowl. Add butter (a small amount, but it would depend on the size of the squash - it's more for flavor - the olive oil will do the rest), and a splash of olive oil so that all the squash is lightly coated. Chop a handful of fresh parsley and add to squash. Toss with spice blend, feta and Parmesan.
