Spaghetti Squash With Garlic And Oil

Spaghetti Squash With Garlic And Oil

Ready in 1 hour
3.9 avg, 17 review(s) 69% would make again

Top-ranked recipe named "Spaghetti Squash With Garlic And Oil"

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Easy, delicious, diabetic friendly, and won't bust your budget.

"This was my first time trying spaghetti squash and it was perfect! I split in half, removed seeds and baked (using water) for 40 minutes at 400 and then turned the oven off.
I sautéed diced onions and peppers (red, yellow, orange and green) with 1/4 C of extra virgin olive oil, tons of minced garlic, black pepper and basil, adding Parmesan at the end."

- CarolKY

Ingredients

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1 Squash
1 large spaghetti squash; (2 1/2 to 3 pounds), halved and seeded
0.5 cup Water
0.25 cup olive oil
6 cloves Garlic; chopped
0.25 teaspoon red-pepper flakes
0.33 cup water; or white wine
0.75 teaspoon Salt
0.25 teaspoon black pepper
0.33 cup Parmesan cheese; grated

Original recipe makes 6 Servings

Servings  

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

Notes

This is surprisingly good as a low-carb alternative for pasta.

Credits

Added on Award Medal
Calories Per Serving: 102 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Added Italian herbs to the and garlic
dreamobx 2 months ago
steveaaronwhite 4 months ago
This was my first time trying spaghetti squash and it was perfect! I split in half, removed seeds and baked (using water) for 40 minutes at 400 and then turned the oven off. I sautéed diced onions and peppers (red, yellow, orange and green) with 1/4 C of extra virgin olive oil, tons of minced garlic, black pepper and basil, adding Parmesan at the end.
CarolKY 6 months ago
dianav97 10 months ago
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 1 year ago
Recipe should call for only 1/4 cup of oil or even less. Mushy...
Garin 1 year ago
I agree that there was too much oil, but I liked the dish and think it is a good base to add upon. Next time I think some prosciutto would be nice. Also, the squash can be done in the microwave if you don't want to Hey up the house.
Erincpeters 1 year ago
I added a vegetable stir fry to top this dish (alone it is just too bland and oily) and it was great. I did cut back on the oil, though (I used 1/4 cup instead of 1/2). Also, my squash took almost an hour and a half to cook.
nikkimarie1020 1 year ago
I am a terrible cook but this came out just right. It was my first time using spaghetti squash so i didn't know how to cut it. I baked it whole, then sliced it, still came out fine.
ladijas 2 years ago
This was super easy and yummy! I used chicken broth when cooking the squash instead of water. I also used less oil (1/4 c.) as my squash was only two pounds. I used the wine and added in chopped basil. wine option and added some chopped
lisalevesqueplotkin 2 years ago
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