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recipe

SIMPLE Spaghetti squash is harvested in
the fall, but the hard shelled squash stays
fresh for months in cool storage, making
SPAGHETTI SQUASH them plentiful in the spring.
ghee is made by melting butter,
with herbed ghee and garlic cooking off the water and separating
the clear, golden butterfat from the milk
solids. Since ghee has no milk solids, it is
used in keto and paleo recipes, howev-
If you are trying to follow the Keto or Paleo diet, this
recipe should be a staple in your kitchen. er, since it still contains butterfat and is
derived from animal products, it is not
considered vegan.

 Ingredients:
 1 tablespoon ghee per half
(120 calories)
 1 teaspoon minced garlic per half
 2 teaspoons herbes de Provence
per half
 salt and white pepper to taste

For low carb, (not keto or paleo) add
1/4 cup parmesan cheese.
If you want the cheesy flavor without the
dairy, try nutritional yeast as a replacement.

 Directions
 Preheat oven to 375*
 Line a baking sheet with
parchment paper.
 Cut spaghetti squash in half
lengthwise.
 Sprinkle each half with salt, pepper and
1 teaspoon herbes de Provence.
 Place cut side down on parchment.
 Bake 45 - 50 minutes depending on
the size, or until cut side is fork tender.
 Once done, remove the seeds.
 Flake the meat inside the shell. It
should separate from the side of the
shell easily. If not, your squash is under-
cooked and must return to the oven.
Check it every 15 minutes until done.
 Melt ghee and add garlic and herbs.
 Pour over squash and toss to coat.
Tip. Because spaghetti squash
takes so long to cook, prepare If adding Parmesan cheese, add it now
several at once and keep them and toss.
in the refrigerator ready to use.
Life becomes much easier when
the time consuming aspect of
cooking spaghetti squash is
done in advance.