I Don't Want to Look Like That
What People Are Saying (part 1)

March Recipe of the Month

Garlic Spaghetti Squash
     From the kitchen of heypreslie.com


Ingredients:
  • 1 large spaghetti squash
  • ​2 ​tablespoons olive oil
  • ​S​alt
  • ​B​lack pepper
  • 2 medium garlic cloves, finely chopped
  • ​2 tablespoons finely chopped shallot​
  • 1/3 cup finely grated Parmigiano-Reggiano cheese
Directions:
  1. Preheat oven to 400 degrees
  2. Cut spaghetti squash length-wise and scrape the seeds out with a spoon
  3. Brush the inside of the squash halves with 1 tbsp oil (1/2 tbsp each) and season generously with salt and pepper
  4. Place the halves face up on a baking sheet for about 30 minutes, or until tender when poked with a fork. Then, remove from the oven and let sit until cool enough to touch.
  5. Use a fork to scrape the inside of the squash, creating spaghetti-like strands. Set aside.
  6. Heat the remaining oil in a large saucepan over medium heat for 2-3 minutes. Add garlic and shallots, season with salt and pepper, and cook until lightly brown (about 3 minutes).
  7. ​Turn off heat, add cheese and reserved spaghetti squash to the pan. Use tongs to evenly coat.
  8. ​Enjoy!​
Note: If you want to use this as a main course instead of a side dish, just add protein! Ground turkey, lean ground beef, chicken sausage, shrimp, salmon or chicken (grilled, baked, rotisserie) are all great options.
​To have extras for later and/or use as the base of a meal, consider cooking 2 spaghetti squashes at the same time.
 
 
Nutrition: Per serving (about 1/4 of recipe): 3g carb, 3g protein, 8g fat - 96 calories 
 
PhpThumb_generated_thumbnail

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.