March Recipe of the Month
2018.03.08
Garlic Spaghetti Squash
From the kitchen of heypreslie.com
Ingredients:
- 1 large spaghetti squash
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2 tablespoons olive oil
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Salt
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Black pepper
- 2 medium garlic cloves, finely chopped
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2 tablespoons finely chopped shallot
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1/3 cup finely grated Parmigiano-Reggiano cheese
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Preheat oven to 400 degrees
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Cut spaghetti squash length-wise and scrape the seeds out with a spoon
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Brush the inside of the squash halves with 1 tbsp oil (1/2 tbsp each) and season generously with salt and pepper
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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.
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Use a fork to scrape the inside of the squash, creating spaghetti-like strands. Set aside.
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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).
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Turn off heat, add cheese and reserved spaghetti squash to the pan. Use tongs to evenly coat.
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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
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