| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
Ingredients
- 1 medium to large Spaghetti Squash
- 4 tablespoons Extra Virgin Olive Oil divided
- 4 large Garlic Cloves minced, about 2 Tbs
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Parmesan grated
- 1/4 cup Italian Parsley chopped
Ingredients
|
Instructions
Oven Baked Method (Preferred)
- Preheat oven to 400 degrees.
- Wash and cut Spaghetti Squash lengthwise in half.
- Scoop out seeds.
- Brush inside of Squash with 2 Tbs Extra Virgin Olive Oil.
- Sprinkle with Salt and Pepper.
- Place Squash cut side down on a parchment lined baking sheet.
- Bake 30-35 minutes until inside of Squash pierces easily with a fork.
- Take a fork and scrape the insides of the Squash out creating ‘Spaghetti noodles’.
- In a large frying pan add 2 Tbs Extra Virgin Olive Oil and Garlic.
- Saute over medium heat 1-2 minutes until Garlic is softened and fragrant.
- Add the Spaghetti Squash noodles to the pan.
- Add Parmesan and Parsley
- Remove from heat and stir until mixed well.
- Serve immediately and enjoy!
Microwave Method
- Follow step 2-5 in above method
- Place the Squash cut side down in a microwave safe baking dish
- Fill the dish with 1 inch of water, which will create steam in the microwave
- Microwave on high 15 minutes
- If it’s not cooked enough, microwave an additional 5 minutes or until soft in the middle
- Carefully remove Squash from microwave and let cool for a bit
- Scrape with a fork to create spaghetti strands
- In a large frying pan add 2 Tbs Extra Virgin Olive Oil and Garlic.
- Saute over medium heat 1-2 minutes until Garlic is softened and fragrant.
- Add the Spaghetti Squash noodles to the pan.
- Add Parmesan and Parsley
- Remove from heat and stir until mixed well.
- Serve immediately and enjoy!
Recipe Notes
To Store: Cooked Spaghetti Squash will keep well in the fridge, covered, for up to 5 days.
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