Crazy good and screaming autumn, spaghetti squash is both healthy and hearty. It makes a great gluten-free substitute to your regular spaghetti; it can also add interesting texture to salads, casseroles or gratins. Spaghetti squash is loaded with fiber, nutrients, vitamins and is high levels of potassium, which helps lower blood pressure. Pretty mild in flavor, it really tastes like pasta and it’s fun to eat for kids. If you never made spaghetti squash, it’s super easy: It takes about 1h20 minutes in the oven. Shred into spaghetti stings, toss with your favorite flavorings in a skillet, stir-fry, and dinner is served!
Preparation: 10 min
Ingredients list for the spaghetti squash recipe
- 1 spaghetti squash
- 1 clove of garlic
- 1 pinch of ground, red hot chili pepper
- Extra virgin olive oil
- 1 handful of chopped parsley
1. Preheat oven to 375°F (190°C). Place the squash on a baking sheet and bake until tender. It should take about 1 hour to 1 hour and half, depending on size. To check doneness, insert a knife blade into the flesh of the squash. If you can cut effortlessly, it is ready. Let cool, cut the squash in half, lengthwise and remove the seeds. Gently loosen the filaments with a fork. It really looks like spaghetti!
2. Chop the garlic,and stir fry in a skillet with oil and chili. Add the spaghetti squash and sauteed in the pan for several minutes. Sprinkle with parsley and serve!
(Image by Cookis Good)