How to Cook Herb Buttered Spaghetti Squash

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Preheat your oven to 350F

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Using a sharp knife, cut your spaghetti squash in half.

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Remove all the seeds with a spoon.

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Just like this.

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This is what it should look after you have removed all the seeds.

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Place the squash cut side down in a baking pan and pierce the skin with a fork so they don't explode while baking.

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I also used a sharp knife for good measure.

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Sweat the onion over medium heat. You can also warm your sausages in the same pan at the same time.

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Chop up your parsley and basil.

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Bake the squash for 30-40 min or until tender. Remove them from the oven and set aside to cool.

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When the squash are cool enough to handle, remove the flesh from the inside using a fork. You should be able to remove them in spaghetti like strands.

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This is what I was able to pull from both halves.

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Melt your butter in a large pan.

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Add the squash and toss to coat.

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Add your onion, sausage, basil, and parsley.

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Add salt and pepper to taste and toss to incorporate all of the ingredients. And you're done!

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I served the squash as a base for a pan fried filet of barramundi.

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