Serving information: Makes 4 servings. One serving covers your vegetables and fat.
INGREDIENTS
1 large spaghetti squash, halved (leave in seeds)
3 – 4 Tbsp Kerry Gold butter, to taste
1/2-1 tsp. garlic powder, to taste
1/2 tsp. Pink Himalayan salt, to taste
1/4 tsp. ground black pepper
1 cup Parmesan cheese, grated (grating your own is much tastier)
1-2 Tbsp heavy cream, if desired/needed
INSTRUCTIONS
Preheat the oven to 400°F. Line a baking pan with parchment paper.
Pierce squash with a knife several times. Place in microwave for 5 minutes for easy slicing – cutting in half lengthwise or width. Place squash cut side down on pan. Roast 45-60 minutes – until very soft when pierced with a knife. Carefully remove seeds (hot!) and shred squash with a fork into a large bowl.
As the squash sits, the weight will squeeze out some of its liquid. Press it light with a large spoon to encourage this and soak/drain the extra liquid with a paper towel. This extra step will make the squash more firm and not loose.
Add butter, salt and pepper and mix with a hand mixer (if squash has cooled, heat in microwave). Add Parmesan cheese and mix again. Adjust seasonings to taste. Taste is slightly sweet and so good!
