Spaghetti Squash with Thyme

Here is another side dish I made for Christmas dinner. I love squash along side turkey, especially spaghetti squash with the long strands it is known for. It actually has some texture, rather than being just a lump of mush. Most recipes out there suggest chevril or sage or basil, but I went out on a limb and tried thyme. The general consensus seemed positive - maybe I'll try it again and see, just to make sure it wasn't the rum and eggnog talking. Again, I had to borrow a picture from somewhere. This one wasn't the best, but it fairly closely resembled what I ended up with.

Spaghetti Squash with thyme

Next time: maybe another herb

Me: 8/10
SO: 8/10
SSO: 4/10

Spaghetti Squash with Thyme
Ingredients

• Spaghetti squash (1 can feed up to 4 as a side, depending on size)
• 2 to 3 Tbsp butter per squash
• some olive oil
• a couple garlic cloves per squash, minced
• salt and pepper
• 1-2 Tbsp of fresh thyme leaves per squash

Method

1. Cut the squash in half lengthwise, and scoop out the seeds
2. Either bake in oven (cut side down on a greased baking sheet, 400 deg for an hour), or in microwave (cut side up, covered with plastic wrap, on high for 6-8 minutes per half). In either case, you will have to check it several times to see how soft it is. Use a fork; it should be pretty soft but not totally mushy. When done, flake out the strands with a fork into a bowl.
3. When the squash is almost done, melt the butter in a small pan, and add the garlic until it browns a bit. Mix in the thyme leaves briefly until aromatic, then remove from the heat. If it doesn't seem to be enough liquid to toss with the squash, try adding either more butter or some olive oil. 
4. Toss the butter and squash, until the thyme leaves are dispersed evenly. Salt & pepper to taste.