Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • Halve the squashes. This right here is the most tedious part. I often find that poking some holes into them with a knife, then tossing them into the microwave for 2-3 minutes helps, first.
  • Deseed the pits (use a spoon to rid them of strings and seeds)
  • Preheat oven to 400 degrees.
  • Lay out some aluminum foil on a baking sheet and place the squashes on it, cut part facing upward.
  • Smear some of the olive oil on top each one.
  • Next, cover them with the minced garlic.
  • Evenly sprinkle on the salt and pepper.
  • Using about half the butter, plop an even sized dallop on top of each squash.
  • Pop them in the oven for about an hour for medium squash, an hour and a half for large squash.
  • Take them out about halfway through to plop on the rest of the butter and add a bit of olive oil to any places that might look like they're burning to much.
  • Finish cooking until fork tender.
  • At the very end, sprinkle on the parmesan cheese and pop back in for five minutes.
  • Enjoy!
  • Disclaimer: The first time I made these the squash made some alarming popping sounds as it was cooking. I've come to the conclusion that this is normal, now!
  • Also, the pits tend to fill up with the buttery garlic liquid. We like to use this to dip the rest of it into!

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes