Earl Cooks Spaghetti Squash for Meatless Monday

It doesn't happen every Monday. It doesn't happen every month, but it has happened for the last two Mondays, so I gave it a name. This weeks meatless fare is Spaghetti Squash. Seasoned and with a bit of—well really a lot of—butter. It also is seasoned with Mediterranean herbs, salt and pepper. 

—Start by cutting the spaghetti squash in half. This can be a tough process, but simply cut the ends off with a chef's knife, tip it up on the broadest end and slice down through. 

—Remove the seeds with a metal spoon, scraping the fibers out with the seeds as you go.
—Oil the inside and rim with olive oil and add the seasonings of your choice. Spaghetti squash doesn't have much of a flavor of it's own so liberally season.
—Place halved squash in a rimmed baking sheet or glass baking dish, with the CUT SIDE DOWN. Place the squash into a preheated 350℉ oven for 1 hour, flipping it over after 30 minutes so the cut side is up.
—Scrape the inside with a fork lengthwise. The flesh will come of in long spaghetti-like strands. Place it in a bowl and test for seasoning, adding more if needed. Grate cheese over each serving. I had Parmesan and my wife chose cheddar.

Most would probably have this as a side dish, but we love it just like this. It is also great with your favorite spaghetti sauce and of course meat can be added too!

Results:

For some reason, I under cooked this squash. It needed another 15 minutes or another 25 degrees in oven temp (375℉) to be completely done. I am blaming the squash, since I cooked it the same way last time!