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people
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Ingredients
- whole spaghetti squash Cut in half and roasted
- 1 tablespoon ghee
- 1 small yellow onion diced (or white part from one medium leek, sliced in to thin rounds
- 3 cloves garlic minced
- 1/2 bunch fresh thyme remove the leaves from stems
- 1/2 bunch fresh mint remove the leaves from the stems and mince
- salt to taste
- Black Pepper to taste
Ingredients
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Instructions
- Cut the spaghetti squash in half and place in a roasting pan cut side up. Pour enough water to just cover the bottom of the pan. Put in the oven and put the heat on 350 degrees Farenheit. It will take 40 to 60 minutes to be done--it is done when you can insert a fork into the flesh easily.
- Meanwhile, dice the onion and mince the garlic and herbs.
- Heat a saute pan and add the ghee. When the ghee is shimmering in the pan, add the onions and saute until translucent. Add the garlic and saute another minute. Remove from the heat and toss in the herbs. Let sit until the spaghetti squash is done.
- When the spaghetti squash is done, remove the pan from the oven and let cool for 10 to 20 minutes. Then, with a fork, gently remove the seeds from the central cavity and put in the compost. Then scrape the fork along the flesh of the spaghetti squash--it will come out in strings. Put this into your pan with the onion, garlic and herbs. Once you've scraped all the spaghetti squash out and into the onion, garlic, herb mix, then place the pan back on the burner and put the heat on medium. Stir and toss the mixture until is well mixed--about 5 to 8 minutes and heated all the way through.
- Add salt and pepper to taste while tossing.
- Enjoy!
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