Baked Spaghetti Squash with Herbs and Bacon (Optional)

Cook book page 23

Makes 6 servings.
3 lbs. spaghetti squash (Ideally have 1 squash that weighs 3 lbs.)
3 Tbsp. unsalted butter
3 Tbsp. olive oil
1 Tbsp. fresh herbs (mixture of rosemary, thyme, basil, oregano)
1/8 tsp. garlic powder (I like extra)
6 slices bacon cooked and crumbled. (Can bake with squash ~ 10 min.) Optional...mandatory for me.

Cut the squash length-wise in half. Carefully remove seeds. Well-grease a bake sheet and turn the squash cut side or flesh side down. Bake 375 degrees about 50 min. until squash is soft. Remove and let it cool. Remove the inside flesh with a fork. It will come out in strands that look like spaghetti, hence the name.

Place a lg. heavy bottomed skillet over med. heat. Add the butter & olive oil, when hot add the herbs and garlic. And cook for 20 sec. (releases natural oils/ flavors)Add squash and toss to coat/ heat thoroughly. Pour onto a warm platter and serve immediately or with a sauce. Crumble bacon over dish.
*You can toast the seeds - oil & salt for a good snack.