This squash is great served with a touch of roasted garlic oil.
- 1 spaghetti squash, root end cut off and sliced in half, lengthwise, seeded -
- 1/4 cup Italian Parsley, chopped -
- 12 pcs chives, sliced -
1. Place squash cut side down in a baking pan or casserole dish with about a half an inch of water. Cover with foil and bake at 350F until tender.
2. When cooked, scrape the meat of the squash out with a fork or spoon. Season and finish with salt, chopped Italian parsley, and/ or sliced chives.