Spaghetti Squash has taken over the world the last few years with low carb diets like Paleo. I’m not a low carb person. I love my carbs in reason. I’m Italian, so I will never be giving up bread or pasta. However, Spaghetti Squash is actually tasty, filling and reminiscent of actual al dente spaghetti. I definitely enjoy it with a wide variety of flavors and dishes. Many people think its hard or daunting to make. It isn’t it can be made super simple. I wanted to give you a recipe for spaghetti squash that is no hassle and is tasty by itself or with other dishes and sauces. Make a batch for the week and you can eat it by itself, incorporate it into your favorite dishes to make it healthier like Beef Stroganoff for example, pair it with your favorite sauces like Alfredo or Bolognese, or make a batch of Chicken Marsala to place on top.
SIMPLE SPAGHETTI SQUASH
Serving Size: 1/2 Cup | Servings: 12 | Calories per Serving: 27
❊ 2 Medium to Large Spaghetti Squash
❊ 1 Tablespoon EVOO
❊ 3 Garlic Cloves
❊ Black Pepper
❊ Preheat the oven to 450 degrees.
❊ Cut the Spaghetti Squash in half.
❊ Clean out the seeds and meat of the spaghetti squash with a spoon. (Like a pumpkin!)
❊ Place the squash face down in deep cooking pans.
❊ Pour water in the pans about 1 inch deep.
❊ Cook for 45 minutes.
❊ While they are cooking chop the garlic cloves.
❊ When they are done, flip the spaghetti squash over to let them cool quicker.
❊ Once cooled down enough to touch, use a form to scrape the inside creating your spaghetti.
❊ Place the spaghetti squash into a skillet with the 1 tbsp. EVOO, chopped garlic, and black pepper.
❊ Mix well and heat through for a few minutes.
That’s it! You’re all done and you can enjoy however you’d like!