I know this recipe is a little late given that it is well into fall and just about wintertime, but I found two spaghetti squash in the corner of my kitchen this morning and decided to whip some up for dinner! Spaghetti squash is a great healthy substitute for pasta- regardless if you are gluten free or not! This recipe is super easy and if you wanna impress you friends, you can easily serve it on a bed of arugula and even add a few cherry tomatoes cut in half! If cheese isn’t quite your thing, you can cook the squash as directed and then add your favorite pasta sauce instead! It works great with a meat sauce or even a marinara!
- 1 large spaghetti squash (approx 5 pounds)
- 3/4 cup grated parmesan cheese
- 2 gloves of garlic, chopped (or you can cheat and use 2 tsp minced garlic. I always have a jar on hand!)
- 4 tbsp butter (or extra virgin olive oil)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup milk (if you want to make it creamy, but I usually skip this one)
- Preheat oven to 350 degrees
- Cut squash in half lengthwise
- Scrape seeds out with a spoon
- Place cut side down on a baking dish with 1/2inch-1 inch water
- Cover with foil
- Bake for 30 minutes
- Remove from oven and turn squash cut side up. Cover again and bake for 15 more minutes. You may need to bake longer if your squash is thick. You should be able to pierce squash with a fork
- Remove from oven and allow to cool slightly so you can handle touching the squash
- Use a fork to scrape the sides to make “noodles.” At this point they should feel pretty al dente
- Heat butter in a pan on the stove top
- Add garlic and simmer for 1-2 minutes to allow flavors to blend.
- Add spaghetti squash to pan and cook thoroughly
- Add grated parmesan cheese and cook for 5 minutes
- If you want to make your pasta a bit creamy, you can add the milk and cheese together.