-1 medium spaghetti squash
-1 medium garlic clove, peeled and micro-planed or finely chopped
-Orange zest
-Olive oil about 3 tablespoons
-1 tablespoon thyme sliced thin
-2 twigs of parsley sliced thin
-2 strands of tarragon sliced thin


1. Preheat oven to 350F.

2. Cut medium sized spaghetti squash in half-length wise and scoop out the seeds.

3. Sprinkle each side with a pinch of sea salt.

4. Give each side a twist from a pepper mill.

5. Add finely chopped garlic.

6. Drizzle about a tablespoon on each side.

7.Shave a little orange zest into each half.

8. Place squash face down on parchment paper or baking mat-lined sheet pan.

9. Bake at 350°F for about 40 minutes or until fork-soft on the inside.

10. Remove from oven and let it cool for a few minutes.

11. Use a fork and scrape the sides forming stringy pulp into a serving bowl.

12. Add another pinch of sea salt.

13. Drizzle with approximately a tablespoon of olive oil.

14. Add the fresh herbs.

15. Lightly toss and serve.

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