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.

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​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