Spaghetti Squash w/ Olive Oil drizzle
Updated: Sep 26, 2020
Spaghetti Squash is "pasta" from Heaven! Real spaghetti pasta has 221 calories per cup, while this wonderful gift has only 42 calories per cup! And it tastes so light and So Nom Nom! #sonomnom4u #spaghettisquash #vegetarian
1 spaghetti squash
1 cup water
1/4 cup extra virgin olive oil
2 cloves of fresh garlic, minced
1/2 tsp black pepper
1 tsp salt
2 TBSP fresh lemon juice
2 TBSP parmesan cheese
Preheat oven to 400° F
Cut the spaghetti squash in half lengthwise. Gently remove the seeds in the center, trying not to scoop out the good part of the squash. drizzle the inside of each half with olive oil and place flat side down in a baking dish. Add one cup of water in the dish.
Bake for 30-45 minutes. Time will vary depending on size of squash and material of dish. I like to use my glass 13" x 9" dish. Feel the texture after 30 minutes. If it is crunchier than you wish it to be, put it back in for another 10-15 minutes.
In a small saucepan, heat 1/4 cup extra virgin olive oil, minced garlic, black pepper, salt, and lemon juice.
Remove from oven. Let cool for a few minutes.
Using a potholder, hold the half of the squash and use a fork to scrape the strands out into a bowl. If you scrape it lengthwise, the way the "noodles" run, it will come out longer. Scrape it all into a bowl. Repeat withe the other side.
Pour olive oil drizzle into the noodles. Add parmesan cheese and fluff with a fork to distribute all the oil, seasonings, and cheese through all the "noodles".
If you would rather serve the squash inside the shell, don't dump it into a bowl. Just srape and drizzle each half and toss inside the shell.
Serve hot and Enjoy!
(You can also top the freshly shredded and cooked spaghetti squash with spaghetti sauce or alfredo sauce. Its really about what you like the best!!!)