Tuesday, June 9, 2015

Garlic Spaghetti Squash

  • 1 small spaghetti squash
  • 2 tbsp. butter
  • 2 cloves garlic, finely minced or 1/2 tsp powder
  • Salt and pepper to taste
  • 1/4 cup shredded fresh parmesan cheese (optional)
  • Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes. Let squash cool for 10 minutes.
  • Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands.
  • Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese. Enjoy!

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