SPAGHETTI SQUASH SO GOOD WE LOST POWER

We made some spaghetti squash and as soon as it was done cooking, BOOM! lights out, power out for the rest of the night...but not before we were able to snap some shots of this very delicate, buttery delight.

Ingredients

1 1/2 cups gluten-free low-sodium chicken or vegetable broth
2 large sprigs rosemary
2 large sprigs sage
1 (3- to 5-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons butter or olive oil
2 tablespoons chopped parsley
Salt and pepper to taste

Method

Preheat oven to 375°F. Pour broth into a 9- x 13-inch baking dish.
Bruise rosemary and sage sprigs with the back of a knife and toss into
broth. Arrange squash in dish, hollow sides down, and roast until rind
gives easily when pressed and flesh is just tender, 35 to 45 minutes.
(Be careful not to overcook squash since it will become too soft and
soggy.) Transfer squash to a large plate, hollow sides up, and set
aside until cool enough to handle.

Using a fork, scrape squash out of rinds and transfer to a large bowl.
Add butter, parsley, salt and pepper and toss gently. Serve
immediately.

Use a nice sharp knife to cut the squash in half lengthwise...

Scoop out the seeds and get your bruise up the sage and rosemary.

Add the broth into the pan and throw in your rosemary and sage, lay the squash hollow side down into the pan for about 40 or 45 minutes. 

Once it comes out, remove the squash from the dish and LET IT COOL A LITTLE FOR CHRIST SAKE....(burnt my finger tips because I just couldn't wait!)  Take your fork and scrape away at the flesh of the squash to create your spaghetti...

We blanched some green beans which we tossed with about a tablespoon of melted butter and then into the spaghetti...very very good...Sweet, with the hint of sage and rosemary that we roasted it with and the salty finish of the butter...very easy and tasty...

Be careful though, this thing could knock your power out like it did ours, then it's candle time!