Spaghetti squash is one of those things everyone always talks about that I have never really attempted to make. As summer is winding down I am ready for fall meals but not quite ready to give up on the flavors of summer. So I went on a mission to find a summery spaghetti squash recipe that was not heaped with calories. The original recipe is here but with a few modifications baked spaghetti squash recipe
1. Preheat oven to 375
2. Pierce the spaghetti squash with a knife a few times and put the whole thing in the oven (if you don't have an oven liner you may want to put it on a cookie sheet as it does drip a bit, but I put mine right on the rack)
3. Cook for about an hour until soft
4. Take it out and let it cool
5. Slice in half and scoop out the seeds
6. Using a fork scrap the squash into "spaghetti"
This is where I stopped for part one, I stored my squash overnight in Rubbermaid so that I just had to how the recipe together for a quick weeknight meal during the week.
7. Put about 1 TBSP of olive oil in a frying pan and heat
8. Add a heaping tsp of minced garlic to the oil
9. Add 1/4 cup chopped basil
10. Add about 1/4 cup chopped pine nuts (I added this to the recipe because I love pesto)
11. Add spaghetti squash strands and heat until warm
12. Sprinkle with grated Parmesan cheese and voila!
Great as leftovers too!