Garlic & Parsley Spaghetti Squash

Spaghetti squash is a great alternative to pasta, its simple and healthy and there are so many ways to make it. This simple recipe is made with sauteed garlic and parsley and was the perfect side kick to my Smoky Pork Ragu.
Most spaghetti squash are an average size of 2-3 pounds and can be prepped 2 different ways. You can leave it whole or attempt to cut it in half and bake it until fork tender. 
I chose to cut in half, which will bake faster. Its large oval shape makes it tough to cut, so carefully and slowly, cut it in half with a sharp knife. 
Like any squash you need to scoop out the seeds from the center. You can clean the seeds and bake them too, just like pumpkin seeds.
Place face side down in a baking dish and bake for about 45 minutes or until fork tender. Remove from the oven and let it rest for a few minutes before handling it.
While the squash is resting, saute some garlic in butter.
Add to it some fresh chopped Italian parsley and saute until garlic is light golden brown. Remove from heat and set aside.
Using a fork, scrape the squash out of the shells and add to garlic and parsley.
Looks like spaghetti noodles!
Stir together with all that delicious garlic and parsley.
Add about a 1/2 teaspoon of House Blend.
And a teaspoon of Super Tuscan Blend.
The squash has a sweet taste to it along with the toasted garlic and a pop of fresh parsley, it was the perfect bite with this Smoky Pork Ragu.
RECIPE
GARLIC & PARSLEY SPAGHETTI SQUASH
Prep Time: 10 Minutes  Cook Time: 55 Minutes Difficulty: Easy Servings: 4

Ingredients:

Directions:

Preheat oven to 375 degrees(f).

Cut squash in half lengthwise and scoop out seeds from center.

Place face side down in baking dish and bake for 45 minutes or until fork tender. Let cool for 5 minutes.

Heat butter and garlic and saute, then add parsley and cook until garlic is light golden brown. Remove from heat and set aside.

Using a fork, scrape out squash from shells and add to garlic and parsley.

Stir in House Blend and Super Tuscan Blend.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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