Do you like Spaghetti? Well give this spaghetti squash with garlic and herbs a try, with sauteed slices of garlic in olive oil and herbs give this dish an authentic Italian flavor.
This spaghetti squash recipe make a great side dish for dinner, leftovers, lunch ,or for a snack the next day.
Spaghetti squash make a healthier choice than grain and gluten based noodles, and being made from squash make this meal low on the glycemic Index.
Degree of Difficulty
Preparation Time: 20 minutes
Approximate Cook Time: 30 to 40 minutes
Total Time: 60 minutes
Source: The Paleo Plan
1 medium spaghetti squash, (about 2 pounds for 4 servings)
1 cup(s) tomatoes, cherry or grape, sliced
2 tablespoon(s) olive oil
2 medium garlic clove(s), thinly sliced
1 teaspoon(s) parsley, dried
1 teaspoon(s) sea salt, (optional)
1 teaspoon(s) black pepper, (optional)
1 tablespoon(s) basil, fresh, julienned for garnish
Preheat oven to 375 F.
Cut the spaghetti squash in half crosswise (this is easier that trying to cut it lengthwise) with a large knife.
Scoop out the seeds.
Place each half cut side down in a baking dish and pour in about 1/2 inch of water.
Bake for 30-40 minutes, until squash in soft to the touch.
When squash is ready, remove it from the oven and cool until it can be handled without scorching your fingers.
Scrape the strands from the rind with a folk and set aside.
In a large pan, sauté garlic slices in olive oil over medium heat for one-two minutes, but do not let the garlic brown.
Add sliced tomatoes, dried parsley and salt and pepper (if using). Cook for another one to two minutes until tomatoes soften.
Turn off heat, add the spaghetti squash to the pan and toss with the olive oil-garlic-tomato mixture.
Serve topped with basil for garnish.
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