Roasted Spaghetti Squash with White Beans, Fresh Herbs & Parmesan

I have always loved squash. I love summer squash, acorn squash, butternut squash and spaghetti squash among others. In an effort to cook more seasonally I decided to try a new spaghetti squash recipe that turned out to be delicious! Ryan raved about it and I was surprised at how good this simple meal was.

Roasting the Squash
Spaghetti squash can be really hard to cut through when uncooked, so I poked a few holes in it and threw it on a pan in the oven whole. You're going to want to cook it at 375 degrees and I would suggest checking it after 45 minutes. I cooked mine for a little over an hour and it was over-cooked.
Once it is cooked (you can tell if it's fork tender), cut it in half length wise and spoon out the seeds. Then gently scrape out the flesh with a fork in long strands.

The rest of the meal:
Meanwhile, saute two chopped shallots and a large clove of garlic in about 2 tblspn butter. Cook just until softened and then add about a cup of cannellini beans, a tspn fresh chopped thyme and a tspn fresh chopped rosemary (your kitchen will smell amazing at this point). Stir in squash strands and heat the mixture through. Serve with fresh Parmesan on top and crusty bread on the side.

Note: We are buying a fancy new camera this week in preparation for Mr. Baby Shannon, so my future food pics will be so much better than these iPhone shots!

Happy Eating!