GARLIC SPAGHETTI SQUASH

Preparation Time: 10 Minutes

Cook Time: 20 Minutes

Serves: 2

INGREDIENTS

2–3 pounds boiled spaghetti squash (see cooking instructions below)

2 tablespoons dairy and soy-free butter

1 tablespoon organic minced garlic

1–2 tablespoons organic dried parsley, to taste

1–2 tablespoons organic dried basil, to taste

Dash of organic sea salt, to taste

¼ cup of dairy and soy-free cheese, shredded (optional)

Boiled Squash

Fill a large pot half full of water and bring it to a rapid boil. Wash and cut the spaghetti squash into quarters and spoon out the seeds. Place the squash quarters in the waters and boil for 15 minutes. When thoroughly cooked, remove the squash from the water and allow it to cool. Using a fork, scrape the squash from the skin and place it in a separate bowl. In a medium sized skillet, sauté the garlic in butter until it is tender and savory. Add in the squash and season to taste with parsley, basil and salt. Slowly stir in the cheese and allowing it to melt thoroughly. Do not overcook. The squash should maintain a slightly crunchy texture.

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