Spaghetti Squash

Spaghetti Squash

Spaghetti Squash is the unsung hero of the vegetable world, its so delicious and versatile and easy to prepare.

As we move into the cooler months, here is an easy recipe from me to enjoy when you need a little comfort food.

You can find SS at the farmers market or the fruit and veg section of the supermarket, it is the perfect low carb alternative to pasta or just an amazing way to have a fabulous meatless meal.

Slice it down the middle and then scoop out the seeds and stuff in the middle

Drizzle some olive oil and sprinkle some salt and pepper

Just discovered this delicious herbed oil at Trader Joes and added this for a little extra flavor, however any olive oil is good.

Use a fork to make some holes and then place on a foiled oven tray in your preheated 400 degree (f) oven for 20 minutes

 

After 20 minutes, add some cherry tomatoes and a couple cloves of garlic and put back in the oven for another 20 minutes

The time can vary depending on the size of your squash and your oven, the flesh should be cooked and flake away easily into spaghetti like springs when you pull at it with a fork.  Have at it, run your fork through the flesh until you have turned it all into a heaping and delicious mound of spaghetti squash.

Grab some fresh basil to chiffonade, a lemon to zest and some parmesan cheese to shave.  Add all of these along with the roasted cherry tomatoes and some chili flakes (if you like it spicy like me) to the spaghetti squash and ENJOY