Tender spaghetti squash, roasted to perfection in the oven, and tossed with garlic, Parmesan, and topped with parsley for extra flavor. A healthy way to cut carbs completely out of the picture, without missing it for a second.
Alright, guys. I realize that this recipe is another garlic Parmesan recipe for this week, but I couldn't go another second without posting my favorite way to eat spaghetti squash!
Like I've said before, we lived with my big brother's family for 5 1/2 months while we saved up for our brand new home, and while we were there, my sister-in-law and I traded meals every night. I loved everything she made (even fish, I know... not my usual favorite, but she rocked it and I loved it enough for seconds). She made this spaghetti squash with dinner one night, and it was love at first bite. I immediately wanted to try making it myself, and have since made a big batch and ate it every day for lunch (easy lunch meal prep right here!). It's my favorite way to have spaghetti squash, and I'm sure you'll love it, too!
First, find yourself a good lookin' spaghetti squash from the produce section or farmer's market if they're in season. Slice it in half (careful during this part!) long-ways, scoop out the seeds, season with olive oil and salt/pepper, and place it in the oven to roast open-side-down.
Take your roasted halves out of the oven, let them cool a bit, then scrape out the "noodles" with a fork into a bowl. I love this part. Spaghetti squash is so beautifully fascinating. I mean, who would have known how much like noodles/spaghetti this awesome veggie would look like? Guess that's why it's namesake fits perfectly.
Next, melt some butter in a saucepan on the stove, add in some garlic until fragrant, and then stir in some vegetable stock (or chicken stock, whatever you have around, really). Stir until it comes together, and then pour over the spaghetti squash noodles.
Toss to coat, top with parmesan, more salt and pepper, and some freshly chopped parsley.
Easy peasy. This can be served as an entree with a side of steamed veggies (hah, veggies on veggies here), can be replaced for "spaghetti night" as the noodles for your base, or would be lovely as a side to even some steak, chicken sausage or kielbasa, and especially grilled chicken. Enjoy!
Garlic Parmesan Spaghetti Squash
makes 4 servings
1 medium-large spaghetti squash
2-3 Tablespoons olive oil
salt and pepper to taste
6 Tablespoons butter
3 cloves garlic, minced
1/4 cup vegetable or chicken stock
1/2 cup fresh parsley leaves
1. Preheat the oven to 375 degrees and prep a baking sheet with a little cooking spray.
2. Cut the squash in half long-ways and scrape out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on prepared baking sheet.
3. Place in the oven and bake until tender, about 45 minutes. Remove from oven and rest until cool enough to handle. Scrape the flesh of the squash into noodles - into a bowl, scraping out the entire membrane. Set aside. Discard leftover squash skin.
4. Melt butter in a saucepan over medium high heat. Add in garlic, and cook, stirring frequently, until garlic is fragrant. Add in stock, and whisk until combined. Let come to a boil, then down to a simmer for about a minute.
5. Pour over spaghetti squash and gently toss to combine. Top with parmesan, salt and pepper to taste, and parsley. Enjoy!