Spaghetti squash makes a lower-calorie substitute for pasta and rice. It’s ideal for a main course or side dish and supplies dietary fiber and vitamins. This simple recipe seasons the squash with fresh herbs that add even more beneficial plant nutrients.
Yield: 4 servings
Preparation time: 15 minutes
Baking time: 45 minutes
Cooking time: 5 minutes
- 1 medium spaghetti squash, about 4 cups cooked
- 1 ½ tbsp extra virgin olive oil
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- ¼ teaspoon garlic powder
- 1/8 teaspoon fine ground sea salt
- 2 tbsp Parmesan cheese shavings
Preheat the oven to 400 degrees Fahrenheit. Carefully cut the squash in half lengthwise and remove the seeds. Rub all sides of the squash with a ½ tablespoon of olive oil. Place the squash cut-side down on a baking sheet. Prick the skin in several places with a fork. Bake for 35 to 40 minutes, until tender.
Remove from the oven and carefully flip the squash halves over. Let sit until cool enough to handle.
Use a fork to scrape the spaghetti squash out of the skin. Discard the skin. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add the squash. Saute for 2 minutes. Add the herbs, garlic powder and salt, and cook for 1 more minute.
Serve warm sprinkled with the Parmesan cheese.