Mmm Spaghetti (Squash that is)

I’ve got a cold and a serious case of food boredom.  Not a good combination.  I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me.  I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.

Garlicky Spaghetti Squash

inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash

1 spaghetti squash – medium/small size

2 Tablespoons of butter

4 large cloves of garlic, chopped

generous dash of pepper

generous dash of Penzys Hebes Fines

generous glug (about 2 Tablespoons) of olive oil

handful of crumbled feta cheese

Method

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and cut spaghetti squash in half.  Scoop out out the seeds and coat the cut sides with olive oil.  Place cut sides down on a baking sheet lined with foil or parchment paper.
3. Roast for 20 minutes and then flip for another 10 minutes until soft.
4. While squash is baking, melt butter on low heat and add garlic.
5. Cook butter and garlic for 5-7 minutes.  During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
6. Cook until garlic gets slightly browned.
7. Scrape your spaghetti squash into spaghetti and plate.
8. Sprinkle feta cheese over the hot spaghetti squash and toss together.
9. Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
10. Eat with whatever protein you have a hankering for.

I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs.  he he.

Now, excuse me while I go polish the rest of this off.  Then it might be back to bed to chase off this cold.  Not how I wanted to spend my weekend.