Best Spaghetti Squash Ever!

Jo Zimny Recipe

By Jo Zimny EmilyJo

More times then not I substitute Spaghetti Squash for pasta in recipes. This one is laced with garlic and olive oil and tastes divine. Serve with your favourite pasta sauce and I think you'll be totally delighted with the results.


Recipe Rating:
 5 Ratings
Serves:
4
Prep Time:
Cook Time:

Ingredients

1
spaghetti squash
2 large
cloves garlic, pressed
2 Tbsp
olive oil
salt and pepper
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Directions Step-By-Step

1
Preheat your oven to 365'F
2
Line a large metal baking tray with heavy aluminum foil.
3
Cut your spaghetti squash in half and scoop out the seeds.
4
Put a tablespoon of olive oil in each half of the spaghetti squash and with a pastry brush, brush the squash pieces with the oil until covered.
5
Press one clove of garlic into each cavity of the squash and add salt and pepper to each half. Place each piece on the foil lined tray.
6
Bake for 35-40 minutes. Test with a fork to make sure the threads of the squash come out easily.
7
Let it sit for about 20 minutes in a cool place and then remove the squash strands with a fork from the shell.
8
Store in the fridge if you're not going to eat it right away, otherwise serve it with your favourite pasta sauce.
9
Enjoy

About this Recipe

Course/Dish: Vegetables
  • Comments

  • 1-5 of 15
  • user
    Karen Smith smilin - Jul 16, 2010
    Do you happen to know if the carbohydrate count is the same for the spaghetti squash as it is for pasta. I was wondering if that was why you use it in place of pasta, or is it just for taste? I think I had spaghetti squash years ago but am not sure I remember the taste, is it more like summer squash for taste?
  • user
    Jo Zimny EmilyJo - Jul 16, 2010
    Sorry I have no idea what the carb count is for pasta in comparison to spaghetti squash, but for this recipe the carb count is 1%. Yes, I like this because it is low in carbs..I would think any veggie's carb count would be much lower then most pastas. There is a low carb pasta named Dreamfields. I buy it sometimes when I want some pasta. The Spaghetti squash has a very mild flavour.
  • user
    Karen Smith smilin - Jul 16, 2010
    I think I will try this, I am trying very hard to cut down on carbs, or at least eat better ones, I have been using whole wheat pasta, but am not a huge fan yet. I am going to look into the carb count on the spaghetti squash I'm sure you are probably right, it would be better for you anyway, it's not processed. Thanks for posting.
  • user
    Jo Zimny EmilyJo - Jul 16, 2010
    You're welcome Karen, I'm happy to help anyone trying to watch their diet...heaven knows I've been doing it for years.
  • user
    Sharon Freeze dutchovencamper - Jul 22, 2010
    Came across this recipe while looking for ideas for preparing spaghetti squash. I baked my squash following your directions and it was wonderful ... very tasty and easy to make. I then quickly sauted the cooked squash in a combination of olive oil and butter and added some parmesan cheese to create a bit of a creamy sauce ... delicious!! This made a quick and tasty lunch, especially when you have the squash already cooked and in the fridge. Thanks, Jo! I'm sure I'll use your recipe often!