This is the BEST tried and true Herbed Garlic Bread. Ever. It comes out perfect every time!

I would call this one of my “go to” recipes. I serve Herbed Garlic Bread with just about all my pasta dishes. You have seen it recently featured with my Grandmas Spaghetti Sauce w/ Rigatoni. Cube up any leftovers (if you have any) to make homemade croutons for soups and salads.

I’m sure you will find this no fail recipe satisfying and easy! Speaking of satisfying – I made a delicious juicy beef sirloin (mouthwatering bliss) & will be serving up the recipe to y’all soon.
Until then – enjoy the Herbed Garlic Bread!

Butter – oh the simple goodness just may inspire another ode.

But for now 2 sticks softened will do.

3 cloves of garlic (2 if they are real big),

plus my main zestifiers – you see these a lot – salt-n-peppa, paprika, and garlic powder.

And of course parsley. Parsley is such a virtuous herb and the star here.

Betcha didn’t know that Parsley is rich in vitamins and minerals, especially Vitamin C. It’s great for the digestion & the fresh herb contains high amounts of chlorophyll – which makes a great breath freshener.

Now for the most important part – SOURDOUGH bread only! The french variety is NOT invited.

Get it ready for the herbed garlic butter goodness and cut the sourdough loaf lengthwise.

Set aside.

Add minced garlic to the softened butter.

What could be better than garlic and butter?

Parsley of course.

Go ahead and get fresh with the parsley, about 1/4 cup chopped will do.

Add it to the bowl along with

fresh ground pepper

¼ teaspoon garlic powder

and a pinch of salt.

Then start stirring it up

until it’s nice and creamy

and oh so spreadable.

Place equal parts of the herbed butter onto the two halves

and spread it evenly over the surface.

It’s almost looking oven ready

but still needs a sprinkling of paprika.

Sprinkle away, live a little

then place the bread into a foil “tent” and bake in a 350° oven for 5 min.

After 5 min it should be a nice golden brown

and look & smell simply divine.
But you still need to do one more thing.

Put the two halves together; completely cover the loaf of bread in foil and bake for another 5 min or so.

Big hunk o’ burning herbed garlic bread

Big basket o’ herbed garlic bread

with my Grandmas Spaghetti w/ Rigatoni herbed garlic bread and,

now soon to be in my mouth, herbed garlic bread.

 Printable Recipe

Herbed Garlic Bread

2 sticks softened butter
3 cloves garlic
¼ teaspoon Garlic powder
¼ cup chopped parsley
Salt and pepper
Paprika

Mix it all together until it’s nice and creamy. Spread over sliced sourdough bread. Then sprinkle on the paprika. Place the bread into a foil “tent” and bake in a 350° oven for 5 -7 min or until the top is a nice golden brown. You want it to be a little crispy.
Put the two halves together, completely cover the loaf of bread in foil and bake for another 5 min or so.
Cut into wedges and enjoy!

I was going to get this recipe to y’all yesterday – but my camera decided to become a not so pleasing monster.  It took all of my recent food pictures hostage.  I found that the picture card was horribly corrupt and I freaked out.  Just when I was about to scream to the heavens to appease the angry camera monster,  Blue came to the rescue (my darling hero) and had to perform a recovery on the pics.  So there you have it.

And now back to My Favorite Fall Food: Sweet & Savory Spaghetti Squash.

Just a little somethin’ somethin’ I like to bake in the oven.  Super simple and satisfying,  sweet & savory and simply stupendous.  Any more salacious words I can use to describe this wonderful fall side dish?

This is such a pleasing dish all by itself or a great accompaniment with grilled chicken.  I just may serve it up at our Thanksgiving table this year.

Round up your medium sized spaghetti squash, some butter and brown sugar.

Don’t forget the cinnamon, nutmeg and garlic powder!

Whew – I just have enough garlic powder for the savory part of the dish.  Note to self:  buy more garlic powder.

Cut the spaghetti squash lengthwise.

Scrape out all the seeds.

You’ll need 2 tablespoons of the good stuff – I always use unsalted butter, so I can zest it up later.

Place both halves in a 13×9 glass dish with just enough water to cover the bottom.
Divide the butter – 1 tablespoon for each half.

Now sprinkle on the the brown sugar.

Go ahead, sprinkle a little more.

Now add the nutmeg and cinnamon – don’t be shy!

After all the brown sugar sweetness & cinnamon spice is sprinkled on,

add some garlic powder; usually about 1/3 of a teaspoon depending on the size of the squash.

Don’t forget the salt-n-peppa – a few shakes will do.

It’s now oven ready.  Just cover it tightly with foil and bake for 45 min. in a 375° oven.

There you have it – hot out of the oven

Just scrape out the “spaghetti” strands with a fork.

You can mix it up in the skin and eat it now or

load it in to your pretty serving bowl.

Look at that golden goodness.

Yummy with grilled chicken.

A golden sweet & savory glaze coats the squash.

Fork tender and ready for my mouth – mmm mmm ….

 Printable Recipe

My Favorite Fall Food: Sweet & Savory Spaghetti Squash

1 medium spaghetti squash
2 Tablespoons butter
3 Tablespoons brown sugar
Sprinkles of cinnamon, nutmeg, garlic powder, salt and pepper

Cut squash in half, core out seeds. Place in a 13×9 Pyrex dish, with enough water to cover the bottom of the pan. Divide the butter, putting a 1 tablespoon pat in each half.  Sprinkle the brown sugar over the squash halves, and then the spices. Cover tightly with foil.
Bake in a 375° oven for 45 min or until squash is fork tender.
Scrape out the spaghetti squash and place in a serving bowl.

Zesty cheers,
Robyn