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Entree
4 servings
20 minutes
25-30 minutes
Chef Tom Fraker
1 each Melissa's Spaghetti Squash
6 ounces leeks (cleaned and sliced)
½ cup unsalted butter
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400ºF.
Split the squash in half lengthwise and scoop out the seeds. Sprinkle with the sliced leeks.
Slice the butter into 6 pieces and distribute evenly to both halves of the squash.
Season with salt and pepper and place on a sheet pan. Roast in the oven until fork tender.
When finished, scrape out the squash with a fork creating the spaghetti-like strands, then discard the shell.
Serve with your favorite pasta sauce.
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