Spaghetti Squash, Baked with Thyme

One of the items I “pre-prepped” on Tuesday was my spaghetti squash. Because takes from 45-60 minutes to bake, it often sits in my fridge. I try to ignore it, until finally, I decide to cook it, but sometimes, it is too late. 🙁

This time, it went into the oven on the day it arrived. We ate half of it for lunch that day. The other half, will find its way onto the menu tonight. 🙂

Ingredients:

1 Spaghetti Squash
1/2 cup of water
4-5 Sprigs of Thyme
Salt and Pepper
Olive Oil

Instructions:

Cut spaghetti squash in half, lengthwise. You will find seeds inside that resemble pumpkin seeds. Scrape them out with a spoon. Drizzle your squash halves with 1 teaspoon of olive oil and salt and pepper them.

Place them cut side down into a 9X13 pan. Pour in your 1/2 cup of water. Float your sprigs of thyme in the water around and the squash.

Bake at 375 degrees for 45-60 minutes.

Next, use a fork to remove the “spaghetti strands” from the shell of the squash. (this is not my photo…I forgot to take one…sorry! 🙂 )

We topped ours with a bit of butter, granulated garlic, and lemon pepper seasoning. Yum! This is the only kind of squash my daughter asks for.

Hope you enjoy! Blessings!