:
1 small spaghetti squash, halved and seeded
1 1/2 tbsp butter
1/2 tbsp extra-virgin olive oil
1 large garlic clove, minced
2 1/2 tablespoons finely chopped mixed organic soft herbs, basil, chives, and parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees F.
2. Using a large sharp knife, carefully cut the squash in half (lengthwise). Remove and discard seeds.
3. Place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil.
4. Bake for 45 minutes, until the squash is easily pierced with a knife.
5. Carefully turn squash over and cover with foil again and continue to cook another 15-20 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly.
6. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
7. Heat a skillet. Add the butter, oil, garlic. Cook for 1 minute. Add spaghetti squash, herbs, salt and pepper and toss thoroughly, but gently to heat and combine. Serve immediately. Or keep covered and warm until ready to serve.