Spaghetti Squash With Garlic And Oil
Easy, delicious, diabetic friendly, and won't bust your budget.
"As suggested by several reviewers, I have reduced the amount of olive oil to 1/4 cup. The flavored oil is used as a dressing and one could certainly reduce the amount used to dress the final dish. Any leftover dressing can be stored for a few days in the refrigerator and used on another dish or as a salad dressing. "- promfh
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Spaghetti Squash With Garlic And Oil Preparation
1. Squash: Heat oven to 350. Place squash halves, cut side down, in small roasting pan. Add water. Cover pan with foil.
2. Bake in 350 oven 50 to 60 minutes or until squash is fork-tender.
3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water (or wine), salt and pepper. Bring to a boil for about 2 minutes.
4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.
Makes: 6 servings at around $1.00 each. (depends on price of squash)
Assumes most other ingredients are on hand in pantry.
Prep: 10 minutes. Bake: squash at 350 for 1 hour. Cook: 2 minutes
Nutritional Value Per Serving:
224 calories, 20 g fat (4 g saturated), 3 g protein,
10 g carbohydrates, 2 g fiber, 418 mg sodium, 4 mg cholester
Adapted from: Family Circle Magazine
This is surprisingly good as a low-carb alternative for pasta.
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