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 had 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?). I was very pleasantly surprised though- it made for a wonderful pasta alternative, not to mention a healthier and more filling one. It’s kid-friendly too.
Why do 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.
Here’s the recipe!
- 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
- 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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