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Shortcut Recipes: Spaghetti Squash

If you are looking for a light delicious recipe to replace your starchy side dishes, spaghetti squash is a great pasta alternative. Once cooked the vegetable resembles both in appearance and texture like long stringy noodles. Spaghetti squash will take on any flavour you pair it with, so the possibilities are endless. Today I’m posting a very simple recipe that is a great base for anyone interested in learning how to mix up their dinner routine with some low carb vegetarian options. 

Spaghetti Squash w/ Olives, Tomatoes and Basil
  
Ingredients

1 Spaghetti Squash (halved lengthwise and seeded)
2 TBS olive oil
1 onion (chopped)
1 glove of garlic (grated)
1 tomato (chopped)
1/4 cup parm cheese
3 TBS slices black olives
2 TBS fresh chopped basil

Directions

Preheat oven to 350 degrees F (175 degrees C)

Wash your squash (really well) before you cut into it because even though the skin is thick you are cutting into the flesh of the vegatable and if it isn’t properly washed (on the outside) then you are bringing all those contaiments with your knife through the flesh of the vegetable. Cut the spagetti squash horizontally and then scoop out the seeds (much like you would a melon or pumpkin) and discard.
 

Lightly brush a baking sheet with olive oil.

Place spaghetti squash with cut sides facing down on baking sheet, and bake 30-40 minutes in the preheated oven, or until a sharp knife can be inserted with a little resistance. 

Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. (You could also use coconut oil here instead of olive). Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant (about 2 to 3 minutes). Stir in tomatoes and olives and cook until tomatoes are warmed through.

Using a fork starting from outter ridges working your way inward slowly peel out the fleshy part of the squash.  Place “noodles” in a medium bowl. Toss with the vegetables, parm cheese, and stri fried veggies. Serve warm. I paired mine with some almond crusted salmon and roasted zucchini. 

This All Recipes Video is great to help give you a visual, check it out if you’re having a hard time wrapping your head around this recipe. To watch the video simply click here.

If you have a questions about this recipe and/or if you’ve made this recipe at home and want to show off your handy work feel free to contact me directly via twitter @shortpresents or comment below πŸ™‚ 


Happy Tuesday & Thanks for Reading
Sincerely,
Short Presents

*Original unaltered recipe retrieved here: All Recipes

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