First, halve the spaghetti squash, scrape out all the seeds, and place it cut side down on a foil-lined baking sheet. Roast for about 40 minutes at 425˚.
Next, fork the long strands into a skillet heated and coated with a pat of melted butter. Add herbs and spices. I used garlic powder, salt, pepper, oregano. I also added leftover caramelized onions.
Sauté until heated through and serve.
The next morning I made spaghetti squash fritters adapted from Empowered Sustenance. This is by far the BEST use of leftover spaghetti squash I've ever made. SO GOOD!
1 cup leftover spaghetti squash
1 Fat Dave Snack Stick* cut into bite size pieces (or bacon, sausage or any leftover meat), optional
- Mix all ingredients together
- Heat a skillet with butter (Julia Child said you can't have too much butter)
- Scoop about a heaping spoonful into the skillet and fry like pancakes
*essentially, a slender Cabanossi smoked sausage made with pork, beef, sugar, and spices stuffed in sheep casing