SO, I have a new obsession -- spaghetti squash.
I find the texture to be very interesting and love the textural mix of tender with a slight crunch.
Besides that, add garlic on anything and you can count me in. I sautéed the squash with some garlic, fresh parsley, and parmesan cheese. To be honest, the squash on its own is rather flavorless, so spices and other flavors are important.
I was a little intimidated going into making this recipe because I had heard these squashes are very hard to cut into, but that cutting them in half is the best cooking method. While I didn't do a perfectly even cut, I will say it wasn't as hard as I had suspected, so I was off to a good start.
This recipe is also pretty hands-off, you let it bake in the oven for a little before needing to be active again, so it's perfect for a week night side dish or meal prep. I brought my left overs to work for a week and every day when I heated it up, someone new wanted to try a bite -- for those of you that work in an office, you know that's a big win.
See below for this super simple spaghetti squash recipe! I hope you enjoy it as much as I do.
Garlic Parmesan Spaghetti Squash
INGREDIENTS
- 1 medium spaghetti squash
- 3 cloves minced garlic
- 1 tablespoon fresh minced parsley
- 3 tablespoon butter
- ¼ cup shredded parmesan cheese
- Salt + pepper
INSTRUCTIONS
- Very carefully, cut the squash in half lengthwise and remove the seeds.
- Drizzle with olive oil and sprinkle with salt and pepper, then bake in the oven at 375℉ for 25 minutes, opening down.
- Once cooled, using a fork, scrape the inside of the squash to pull the "spaghetti" strands out.
- Using a colander, squeeze out the extra moisture.
- In a skillet (or other cookware of your choice), melt the butter and sauté the garlic until fragrant. Sprinkle in the parsley and cook for a minute. Then add in the spaghetti squash, parmesan cheese, and a large pinch of salt and pepper. Stir to combine and melt the cheese.
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