Roasted Spaghetti Squash
Have an adverse reaction to wheat-based pasta? Try eating silky spaghetti squash with sautéed vegetables and a side salad for a light dinner.
Prep time: 20 minutes
Total time: 1 hour
Yield: Feeds 4 to 6
- 1 large spaghetti squash, halved with pulp and seeds removed
- 3 tbs. olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tbs. butter
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 1/3 cup Parmesan cheese, grated (optional)
- Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Cut squash in half lengthwise. Scrape seeds and pulp using the rounded edge of spoon. Rub olive oil into flesh and skin. Season squash with salt and pepper. Place cut side down on baking sheet. Place on center rack and cook for 40 minutes or until fork easily pierces skin. Remove from oven and allow to cool for about 10 minutes.
While squash bakes, melt 1 tbs. butter and remaining olive oil in large skillet over medium high heat, until butter begins to foam. Add onions and sauté until tender and translucent, about 6 minutes. Add garlic and stir about 1 minute.
Spoon cooked squash into skillet, about 3 cups. Continue to stir for about 3 minutes. Sprinkle with red pepper flakes, adjust seasoning to taste and serve.