Spaghetti Squash with Onion, Garlic, and Parmesan

spaghetti squash always makes a good winter meal. my sister and i were obsessed with spaghetti squash when we were teenagers. we used to make spaghetti and substitute squash for noodles- we would also add cottage cheese. it sounds gross but it was actually really yummy!

this looks like an easy meal to store leftovers for my toddler’s lunch!

INGREDIENTS
2 small spaghetti squash (about 3-4 pounds each)
4 tablespoons butter
4 cloves garlic, finely minced
1/4 cup minced red onion, or 2 large shallots, minced
1/2 teaspoon salt
1/4 cup chopped parsley
1/2 cup grated Parmesan cheese

Preheat oven to 375 degrees. Pierce squash a few times with a sharp knife. Place on a baking sheet and cook for 1 hour. Let cool for 10-15 minutes.

Cut squash in half, lengthwise. Remove and discard the seeds and pulp. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.

In a large nonstick sauté pan, melt the butter over medium heat. Add the garlic and onion, cook for 3-5 minutes until soft. Add squash strands and mix thoroughly. Season with salt. Add the parsley and Parmesan and toss to combine. Serve warm.

The squash should have a slight crunch (al dente.)

recipe and photo from veryculinary.com