If you haven't had spaghetti squash before, this is by far the BEST way to have it!! I'm currently obsessed with this recipe and it's so quick and easy to make! I seriously can't believe it's a vegetable. Imagine angel hair pasta tossed in a deliciously fresh herbed, garlic, parmesan pasta dish....it's basically like that...but healthier! AND it's gluten-free!!
First things first, preheat your oven to 400 F.
Now, let's prepare the spaghetti squash.
Cut the squash in half lengthwise. Spaghetti squash is by far the hardest vegetable to cut (in my opinion). So be sure to use a very sharp knife and be very very very careful when cutting it in half. I haven't tried it yet, but I've heard that microwaving the squash prior to cutting it can make it much easier.
Once you have cut the squash in half lengthwise, scoop out the seeds and throw them away. Place the halves, cut side up, on a large rimmed baking sheet.
Cook the squash in the oven for about 40 minutes or so. You will know it's ready when you can easily pierce the side of the squash with a knife.
Take the squash out of the oven and allow it to cool for 5 minutes or so. Then, using a fork, scrape the flesh out of the squash, this will create spaghetti-like-strands, then set aside.
Heat 3 tbsp olive oil and 2 tbsp of unsalted butter in a large saute pan over medium heat. Add in 3 cloves of organic minced garlic and cook until lightly golden brown. Be careful not to let it burn. When garlic burns, it becomes extremely bitter tasting and we definitely don’t want that. Then, remove from the heat and add in the spaghetti squash, 2 tbsp of chopped fresh organic basil, 3/4 cup of parmesan cheese (save a tiny bit for garnish), salt and freshly ground black pepper (to taste). Toss until everything is well combined.
Garnish with parmesan cheese and basil. Serve immediately.
Hope you enjoy this dish!! Let me know if you have any questions! XO
Garlic Parmesan Spaghetti Squash (Gluten-Free)
INGREDIENTS:
1 organic spaghetti squash
3/4 cup of parmesan cheese, some will be for garnish
3 cloves of organic garlic, minced
2 tbsp of fresh organic basil, chopped
3 tbsp of olive oil
2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
1. Preheat the oven to 400 F.
2. Cut the spaghetti squash in half lengthwise, be very careful when doing this, as it is really hard to cut. Then, scoop out the seeds. Place the halves cut side up in a large rimmed baking sheet.
3. Cook the squash for about 40 minutes. The squash is done when you can easily pierce the side with a knife. Once the squash is done, take out of the oven and allow to cool for a few minutes.
4. Using a fork, scrape the flesh out of the squash, this will create spaghetti-like-strands, then set aside.
5. Heat olive oil and butter in a large saute pan over medium heat. Add in the minced garlic and cook until lightly golden brown. Be careful not to let it burn. Then, remove from heat and add in the spaghetti squash, basil, parmesan cheese, salt and freshly ground black pepper. Toss until well combined.
6. Garnish with parmesan cheese and basil. Serve immediately.
Enjoy!!!
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