garlic & Parmesan spaghetti squash

Ingredients:

• 4 pounds spaghetti squash, halved and seeded

• olive oil

• 1/4 cup apple cider or apple juice

• salt & pepper

• 2 tablespoons unsalted butter

• 2 teaspoons minced garlic (2 cloves)

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley leaves

Directions:

1. Preheat the oven to 400°F.

2. Cut the spaghetti squash in half. Remove the seeds and place the spaghetti squash, cut sides up, on a sheet pan.

3. Brush the flesh completely with olive oil and pour the apple cider into the cavities. Sprinkle with 2 teaspoons salt and 1 teaspoon pepper.

4. Roast for 50 to 75 minutes, until the insides of the squash are very tender and shred easily when raked with a fork. It should be the consistency of al dente pasta.

5. Set aside until cool enough to handle. Shred as much of the flesh of the squash as possible and transfer it to a large bowl. Discard the shells.

6. Heat 2 tablespoons of olive oil and the butter in a large sauté pan over medium heat until the butter starts to sizzle.

7. Add the garlic and cook for just one minute, until fragrant.

8. Immediately, add the shredded squash and sauté over medium heat, stirring occasionally, for 5 minutes, until heated through.

9. Off the heat, stir in the Parmesan, parsley, 2 teaspoons salt, and 3/4 teaspoon pepper. Taste for seasonings and serve hot.

Original Recipe from Ina Garten’s book: Cooking for Jeffrey.