Let’s talk about a pretty unique fall/winter squash. It’s spaghetti squash, a squash that when cooked develops a texture like spaghetti. Once cooked, the “meat” of the squash falls away from the flesh (shell) in ribbons or strips that look like spaghetti. Look closely at the picture below and you can see the strands. But this is a much healthier alternative. This is low calorie and a little more fiber bearing than your traditional pasta like spaghetti. Give it a try in this recipe or try it with a traditional spaghetti tomato/meat sauce. Let me know what you think.
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4
Ingredients:
2 medium spaghetti squash
3 T. extra virgin olive oil
½ t. garlic powder
Sea salt & black pepper, to taste
¼ c. unsalted butter, melted
¼ c. Parmesan cheese, freshly grated
2 T. fresh parsley, chopped
Directions:
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
- Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. This is a similar process to cleaning pumpkins or even cantaloupe. Reserve seeds and set aside to toast later, if desired.
- Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
- Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
- Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
- Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown.
Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top.
#heyiwanttotrythat
Roasted Spaghetti Squash with Parmesan & Parsley
Ingredients
Ingredients:
- 2 medium spaghetti squash
- 3 T. extra virgin olive oil
- ½ t. garlic powder
- Sea salt & black pepper to taste
- ¼ c. unsalted butter melted
- ¼ c. Parmesan cheese freshly grated
- 2 T. fresh parsley chopped
Instructions
Directions:
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
- Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
- Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
- Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
- Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
- Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown.
- Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy!
#heyiwanttotrythat
