Spaghetti Squash with Garlic and Oil

January 21st, 2013

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Looking for a low-carb way to have your pasta and eat it too? Try spaghetti squash! It’s higher in nutrients and lower in both carbs and calories than pasta AND it tastes great! Once it’s cooked, simply top with your favorite pasta topping (tomato sauce, garlic and olive oil, pesto, etc) and enjoy!
Spaghetti Squash with Garlic and Oil

  • 1 large spaghetti squash
  • 1 tablespoon olive oil, plus extra to coat the squash
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium garlic cloves, finely chopped
  • 1 medium shallot, finely chopped
  • 1/2 cup chopped parsley
  • 1/4-1/2 cup finely grated Parmigiano-Reggiano cheeseHeat the oven to 400°F.

Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with olive oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove the squash from the oven and let sit at room temperature until cool enough to handle. Scrape the flesh with a fork to make long spaghetti-like strands; set aside.
Heat the olive oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes. Add in the parsley and squash, toss to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat, add the cheese and serve with freshly ground black pepper.

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