Roasted Spaghetti Squash with Herbs

I love spaghetti squash. It's super versatile. You can use it as a side. You can use it to replace noodles in  main dishes. You can mix almost anything with it. It's great stuff. I whipped it up as a side dish with some of my favorite herbs tonight. It tasted like fall. Yum!

It turns out, this is one of those things that can stay in the oven for a while after it's done and be okay. I had to test out my "cook time" setting tonight because I was halfway through roasting the spaghetti squash when I decided to run across town for a Sarah Palin book signing. I hadn't used the "cook time" before, but I assumed it would automatically turn the oven off when the timer was done. It works! The oven was still warm 3 1/2 hours later, but the squash wasn't over-done and the house hadn't burned down. Success!

Roasted Spaghetti Squash with Herbs

1 spaghetti squash, halved and seeds scooped out

EVOO

Salt & pepper

Herbs to taste (I'm into rosemary, thyme, and sage)

Parmesan (optional--to sprinkle on top)

• Preheat the oven to 375*F.
• Place your squash on an oven safe pan, skin side down. Drizzle with EVOO. Sprinkle with salt & pepper. Roast for about 1 hour.
• When it's done, remove it from the oven, and either scoop out the flesh or peel off the skin. Mix in a little EVOO or butter, along with whatever herbs you choose. Sprinkle on some parm. 

Enjoy!