I’ve been getting lots of requests lately for more spaghetti squash recipes, so here’s another great one that’s super healthy and delicious!
Did you know that spaghetti squash is a FRUIT? Weird, right? Spaghetti squash is a type of winter squash and is very low in calories and fat. This recipe is something I created off the top of my head, but was inspired by an image I saw on Pinterest. Hope you enjoy it as much as we did!
- 1 medium spaghetti squash
- Extra virgin olive oil
- Kosher salt & fresh ground pepper
- 2 garlic cloves
- 2 shallots
- Fresh grated Parmesan cheese
- 1 large handful of fresh parsley, chopped
Boil the spaghetti squash in a large pot for about 15-20 minutes until you can prick it with a fork and break the skin.
While the squash is boiling, mince the garlic & shallots and put aside.
When the squash is soft enough, take if out of the boiling water and let cool. Once cooled, chop off the top and bottom, then slice in half. Remove the seeds.With a fork, pull the insides out so it come out in long pieces of “spaghetti”.
Put the squash into a bowl and continue to pull/break apart. In the same pot, sauté the garlic and shallots in about 3 tablespoons of olive oil until very lightly brown. Add the squash into the pot and mix thoroughly. Add in about 1/2 cup of extra virgin olive oil and about 2 handfuls of salt then mix really thoroughly again. It’s important to make sure the squash is lightly salted throughout, otherwise it will taste bland. But of course, don’t over salt! I recommend just tasting it as you go to see if you need more.
Let that cook on medium heat for about 5 minutes to infuse all the flavors. Finally, sprinkle with fresh ground pepper to taste, then the freshly chopped parsley.
Pretty easy, right?!