Makes 5-6 servings
1 4-5 pound spaghetti
squash
2 cloves of garlic minced
2 Tbs. Extra virgin olive
oil
¼ cup flat leafed parsley,
chopped
- Cut the squash in half length-wise. Place on a foil covered baking sheet
cut side down.
- Cook squash in preheated 375°F oven
approximately 40-50 minutes or until flesh is tender and the squash is
easily pierced with a fork.
- Once the squash is cooked, let it cool for 10
to 20 minutes so it will be easier to handle.
- Meanwhile, heat the oil and the garlic in a
sauté pan over medium-low heat and cook for 1-2 minutes. Do not brown the garlic. Remove pan from heat.
- Remove the seeds from the squash. Over a large bowl pull a fork through
the flesh to separate it into long strands.
- Toss the hot squash with the garlic and oil
and season with salt and pepper. Top with chopped parsley.
Great additions:
Black Bean sauce
Fresh flat leaf parsley,
chopped
Freshly grated Parmegiano
cheese
Tomato sauce
Mushroom sauce
Pesto
Red Kidney Beans
Kalamata Olives
Goat Cheese
Cherry
Tomato Sauce
Makes
2 cups
2
Tbs extra virgin olive oil
1lb. cherry tomatoes
cut in half
2 cloves of garlic,
slivered
2 Tbs fresh basil,
sliced in strips
pinch crushed red
pepper
Salt and Pepper
- In a large sauté pan, heat the oil and
the slivered garlic over medium heat.
Cook until the garlic begins to brown.
- Quickly add the crushed red pepper, and cherry tomatoes. This
will bring the temperature in the pan down and keep the garlic from
burning. Sauté gently until the
tomatoes begin to breakdown and the sauce begins to thicken, about 5- 8
minutes.
- Finish with basil and S+P.
