Simple Spaghetti Squash

Spaghetti Squash with parmesanSpaghetti Squash was one of those mysterious weird vegetables when I was a kid. It was something that my mother would exclaim in delight over when she found it on a menu. Really? I always Couldn’t understand her excitement over a squash. In the late 80’s  I think the only way spaghetti squash was served was covered in tomato sauce.  There are many more recipes these days for this tasty vegetable. Now I do understand her delight. I actually might be even more of a fan. That’s why I keep making this simple spaghetti squash recipe!

One easy way to make spaghetti squash is to make it with parsley and garlic. It’s almost a simple plain pasta way of cooking it.  But remember like other winter squashes spaghetti squash needs to be roasted before being used.  Sometimes if I have the oven on for other reasons I’ll throw in a spaghetti squash to roast just so I can use it later in the week.  I love eating this simple spaghetti squash with roasted meat. It’s quite the flexible side dish.  I think you could serve it with just about any meat. You could also change up the spices or add in some dried fruit and nuts to make it a totally different dish.  I like to keep it pretty straight forward with parsley and garlic.  The garlic nicely accents this and the parsley gives it a fresh vegetal flavor. I can’t resist sprinkling a bit of parmesan cheese on the squash as well. The nutty saltiness of the cheese combined with the garlic and parmesan really makes this side dish.

Spaghetti squash #veggie #side #glutenfree

Simple Spaghetti Squash

Ingredients

  • 1 2lb spaghetti squash
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1/4 cup parsley
  • 6 large garlic cloves
  • 1/4 cup freshly grated parmesan cheese
  • salt

Instructions

  1. Preheat your oven to 450F.
  2. Prep the parsley and garlic by mincing both. Set aside.
  3. Cut open the spaghetti squash in half. (if it's too large cut it into quarters)
  4. Scoop out the center seeds and discard them.
  5. Sprinkle the cut sides of the squash with salt and olive oil.
  6. Place the halve cut side down on a baking sheet covered in parchment or a silapat.
  7. Roast for approximately 30 minuets. You want the squash to be tender but not too soft.
  8. When cooked, take out of oven and let rest for a few minuets.
  9. Then taking two forks shred the flesh of the squash into thin ribbons-it should do this easily.
  10. Add coconut oil to a large fry pan and set over medium heat.
  11. Add shredded spaghetti squash to the pan.
  12. Add in the parsley and garlic. Stir these into the spaghetti squash.
  13. Keep cooking until the squash is glistening and you can smell the garlic.
  14. Remove the pan from heat and add in the grated parmesan. Stir to combine.
  15. Serve with extra parmesan on top.

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