Spaghetti Squash with Fresh Garlic
I have never liked squash. Ever. No matter what kind it was… I was uninterested. I have horrible memories as a kid of my mom cooking it in the oven. And we had to eat whatever was put in front of us. So that being said, I wasn’t jumping on the Spaghetti Squash train with everyone else this past couple years. It wasn’t until last fall when a couple of my girlfriends were cooking it, that I fell in love. Who knew?
1 Whole Spaghetti Squash
2 tsp Spicy Garlic Flakes
1 Clove of Garlic
1/4 tsp Cracked Pepper
1/4 tsp Sea Salt
1 tsp Olive Oil
Flat Leaf Parsley for Garnish
This is SO SIMPLE. Cut the Spaghetti Squash in half length wise. Be careful! These suckers can be very difficult to get open so use a properly sharpened knife and a cutting board. I usually eat one half to myself. If you’re cooking for two- then one whole squash will do the trick. If you’re cooking for one, place the other half in a large freezer bag for another time.
With a spoon, hallow out the insides just enough to get rid of the seeds and fleshy bits. Coat the entire thing with the Olive Oil and place on a baking sheet or pan with inside of the Squash facing up. Roughly chop the Clove of Garlic and sprinkle randomly over the Squash. Finally, if you can find Spicy Garlic Flakes in your local grocery store- they’re awesome. Sprinkle those all over the Squash as well. (If you can’t find these don’t worry about it. Just use the regular garlic and maybe add some Cayenne pepper or something)
Bake in the oven at 375 for about 40 minutes. When it’s ready, you should be able to pull away from the body of the fruit in ribbons or strands (hence the name- Spaghetti Squash).
** Warm your plate in the microwave for 30 seconds. It keep your food perfectly warm.
Plate and top with a little bit of butter, salt and pepper if you’re feeling naughty. Garnish with some Flat Leaf Parsley. Make it pretty! I truly believe it makes it your food taste better!