Roasted spaghetti squash with butter and cheese

Serves 6 to 8

1 medium spaghetti squash, about 3 pounds

3 tablespoons olive oil

1 teaspoon coarse sea salt

2 tablespoons salted butter

2 tablespoons finely chopped flat-leaf parsley

¼ cup grated Parmesan cheese

Directions:

1. Preheat the oven to 375ºF.

2. Cut the spaghetti squash in half lengthwise. Place the halves, cutside up, on a baking sheet. Drizzle the olive oil evenly over the squash. Sprinkle each half with ½ teaspoon of the salt. Roast until the squash is tender, about 1½ hours. Let stand until the squash halves are cool enough to handle.

BY LESLIE JONATH AND ETHEL BRENNAN ON 9/8/2012 10:38:00 AM

POSTED IN vegetable, dinner, healthy recipes, summer recipes, fall recipes, gluten-free recipes, vegetarian recipes, produce