This dish is my new addiction. (Finally, a healthy addiction!) I seriously cannot stop craving/eating it. I’m not ashamed to admit that we’ve eaten it three times this week. It is so simple and easy to prepare, yet absurdly satisfying. And I’m not the only one who’s hooked; my whole family agrees–including my 3-year-old son!
Here’s how to make it:
1 spaghetti squash (choose whatever size will work best for you portion-wise)1 jar of your favorite tomato sauce (if you’re lazy, like me, or you can make your own from scratch)
6-8 cloves of garlic, minced
1-2 Tbsp olive oil
sea salt and pepper (to taste)
Wash the spaghetti squash and slice it in half. Use a spoon to scoop out the seeds and stringy bits in the middle. Then brush on some olive oil, sea salt, and pepper and place the two halves face down, side by side, on a baking dish (I use a large glass dish).
Bake at 375 degrees F for 30-40 minutes. You may need to adjust the time and/or temperature based on your oven and the size of your squash, but this generally works for me.
Remove the squash from the oven and allow it to cool slightly.
Use a fork to gently scrape the sides of the squash, releasing all of the yummy spaghetti-looking strands. This is my favorite part of working with spaghetti squash–it’s like magic!
Saute the minced garlic in olive oil in a cast iron skillet, then add your favorite pasta sauce and season with salt, pepper, etc. Next, dump in your “spaghetti” and stir it into the sauce.
Transfer to a serving bowl and sprinkle some fresh basil (or other herbs of your choosing) on top.
This is a flavorful dish that tastes delicious either warm or cold, so if you have any leftovers, I encourage you to try it cold the next day and see which one you like best. I still cannot decide–I think it tastes amazing both ways. Enjoy! 🙂