Fall is right around the corner, so it’s time to start enjoying the bounty that this harvest season has to offer. One of my favorites is squash – particularly spaghetti squash. There is virtually no prep and you can doctor it up so many different ways. My favorite is really quite simple – salt, pepper, a pinch of nutmeg and a few chunks of butter. It’s earthy, comforting and just the right amount of rich. Spaghetti squash is naturally low in calories and full of nutrients, so no need to feel guilty about those chunks of butter.
Spaghetti Squash with Butter and Nutmeg
- 1 medium (3-4 pound) spaghetti squash
- 1/2 stick unsalted butter
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/8 tsp. freshly grated nutmeg
- Pre-heat oven to 350 degrees.
- Cut squash in half lengthwise, scoop out seeds.
- Place squash cut side down in a shallow, foil lined pan. Add about 1 1/2 cups of water to the pan.
- Cook for 35 – 45 minutes until rind is softened, lightly browned and gives easily to pressure.
- Remove from oven and let cool for 5 – 10 minutes, until cool enough to handle.
- Using a fork, scrape out flesh and add to large bowl. Add butter, salt, pepper, nutmeg and toss well.
- Serve immediately.