Cold fall weather means warm food and strong drinks.
This spaghetti squash recipe is another perfect meal for this time of year. Besides being delicious, it’s also cheap and (if you’re into that kinda thing) healthy.
Don’t be intimidated by the big yellow rock of a squash. Once you get past its rough exterior, you’ll find that the spaghetti squash isn’t selfish – letting the seasonings, spices, & olive oil stand in the spotlight as the squash does its best pasta impression.
Prep Time: 15 minutes
Cook time: ~45 minutes to an hour
What you’ll need:
- 1 Spaghetti Squash
- Olive Oil
- Salt
- Pepper
- Red Pepper
- 2 Garlic Cloves
- 1/2 Shallot
- Parmesan Cheese
Instructions:
- Preheat oven to 375.
- Cut the squash into somewhat equal sizes.
- Scoop out the guts. Die squash, die.
- Salt both insides of the squash and coat with a brush of olive oil.
- Cook on a baking sheet for 45 minutes.
Meanwhile…
- Cut up the shallots and garlic.
- After the time is up for the squash, let it sit and cool for 10 minutes. Once that’s up, use a fork to scrape the inside of the squash – going top to bottom. Season with salt, red pepper and black pepper.
- In a pan over medium heat, saute the squash, chopped garlic cloves & shallots in 1 1/2 tbsp of olive oil.
- Serve with Parmesan cheese / or your favorite way to eat spaghetti.