BEST SPAGHETTI SQUASH EVER!
More times then not I substitute Spaghetti Squash for pasta in recipes. This one is laced with garlic and olive oil and tastes divine. Serve with your favourite pasta sauce and I think you'll be totally delighted with the results.
Provided by Jo Zimny
Categories Vegetables
Time 50m
Number Of Ingredients 4
Steps:
- 1. Preheat your oven to 365'F
- 2. Line a large metal baking tray with heavy aluminum foil.
- 3. Cut your spaghetti squash in half and scoop out the seeds.
- 4. Put a tablespoon of olive oil in each half of the spaghetti squash and with a pastry brush, brush the squash pieces with the oil until covered.
- 5. Press one clove of garlic into each cavity of the squash and add salt and pepper to each half. Place each piece on the foil lined tray.
- 6. Bake for 35-40 minutes. Test with a fork to make sure the threads of the squash come out easily.
- 7. Let it sit for about 20 minutes in a cool place and then remove the squash strands with a fork from the shell.
- 8. Store in the fridge if you're not going to eat it right away, otherwise serve it with your favourite pasta sauce.
- 9. Enjoy
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