Spaghetti Squash with Garlic
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Everyday Food, January/February 2005
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 4
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Ingredients
- 2 spaghetti squash (2 pounds each)
- 2 tablespoons olive oil
- 2 cloves garlic, slivered
- Coarse salt and ground pepper
Directions
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Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
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When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
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In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Cook's Note
Holding squash half over a wide bowl, use a fork to scrape the flesh into long, thin strands.
Mix with pasta ( angel hair or spaghetti ) for a healthier pasta with less calories.
Very good, though I was surprised by how much I got out of one squash. They contain more than expected.
This is also great if you also toss in some parmesian cheese!