Serves 4. Recipe is from Teresa B. Day.
2 medium spaghetti squash
2 tablespoons olive oil
½ teaspoon salt
2 tablespoons butter
1 teaspoon garlic powder
1. Heat oven to 400 F. Cut squash in half lengthwise. Scoop out seeds, leaving the firm meat. 2. Brush the cut edges of the squash with olive oil and season with salt. Place them cut side down on a baking dish. Cover with foil and bake for 40 minutes or until tender, but not mushy.
3. Hold the squash halves with a potholder and remove the meat with a fork, pulling it out in shreds. Melt the butter, then toss the squash in the melted butter. Season with garlic powder and serve warm.