It's no secret I love spaghetti squash. In a previous blog post, I wrote about the health benefits and basically why it rocks, so check it out if you haven't already. This recipe is my latest take on the versatile vegetable, and it's easily now one of my favorites. With the perfect amount of flavor, it's a staple side or base to a main dish.
1 large spaghetti squash
2 tablespoons olive oil
2 medium garlic cloves, finely chopped
2 tablespoons finely chopped shallots
1/3 cup finely grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees
Cut spaghetti squash length-wise and scrape the seeds out with a spoon
Brush the inside of the squash halves with 1 tbsp oil (1/2 tbsp each) and season generously with salt and pepper
Place the halves face up on a baking sheet for about 30 minutes, or until tender when poked with a fork. Then, remove from the oven and let sit until cool enough to touch.
Use a fork to scrape the inside of the squash, creating spaghetti-like strands. Set aside.
Heat the remaining oil in a large saucepan over medium heat for 2-3 minutes. Add garlic and shallots, season with salt and pepper, and cook until lightly brown (about 3 minutes).
Turn off heat, add cheese and reserved spaghetti squash to the pan. Use tongs to evenly coat.
Note: If you want to use this as a main course instead of a side dish, just add protein! Ground turkey, lean ground beef, chicken sausage, shrimp, salmon or chicken (grilled, baked, rotisserie) are all great options.
To have extras for later and/or use as the base of a meal, consider cooking 2 spaghetti squashes at the same time.
Nutrition: Per serving (about 1/4 of recipe): 3g carb, 3g protein, 8g fat - 96 calories