This is one of those gourmet sounding (and tasting) dishes that is actually super easy to throw together. The only thing that you will have to keep in mind is the roasting time (1 hour 15 minutes).
I have heard of people using spaghetti squash to replace actual spaghetti noodles in dishes and always thought that it would be sacrilegious (c’mon…veggies for pasta?), but I was very pleasantly surprised!
It made for a wonderful pasta alternative, not to mention a healthier and more filling one.
Bonus—it’s kid-friendly too.
Why I love squash
It’s nutritious (it actually has 120 mg of Omega 3 fatty acids per cup!), extremely versatile, very reasonable in price, SO tasty, and easy to cook with. Besides being a source of Omega 3, it also contains calcium, magnesium, potassium and Vitamin C.
Herb and Garlic Spaghetti Squash Recipe
This is one of those gourmet sounding (and tasting) dishes that is actually super easy to throw together.
Ingredients
- 1 spaghetti squash
- 2 tbsp olive oil
- 2-3 green onions, chopped
- 2 tbsp fresh rosemary, chopped finely
- 2 tbsp fresh basil, chopped
- 1/4 cup fresh parsley, chopped finely
- 2 garlic cloves, sliced thinly
- salt and pepper to taste
Instructions
- Preheat oven to 375 F
- Place squash on a cookie sheet, stab with a sharp knife all over. Roast for 1 hour and 15 minutes
- Remove squash, slice in half, remove seeds and "fork" squash out into a bowl.
- Heat olive oil in a shallow pan over medium heat (2 mins). Add garlic, green onion, and rosemary. Sautee for a couple of minutes
- Toss squash into pan and sautee for another 2-3 minutes until herbs are dispersed evenly. Transfer squash mixture into a pretty bowl and top with fresh parsley.
- Serve alongside BBQ chicken (I marinated mine in balsamic vinegar, garlic and salt and pepper) and a salad.
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Comments
Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday
I made this the other day and it was wonderful! My family loved it! Since then, my husband has learned he is allergic to tomatoes. I wondered if you might have any suggestions for a good substitute? I’m thinking of maybe adding some beef or veggie broth for the liquid, and maybe some black beans for substance? Just wondering if I should add some extra seasonings too, and/or if there are some other things you might recommend. Thank you!?
Hi Harold, I’m so glad you love this recipe! You do not need to use tomatoes at all. Simply replace with whatever sauce you have on hand. I love your ideas for substitutions – I say go for it!