Wednesday, February 15, 2012


Spaghetti Squash with Marinara Sauce and Parmesan Shards1 spaghetti squash
Olive oil
2-3 garlic cloves, smashed

Finely chopped scallions
Salt and pepper
Parmesan shavings
Marinara sauce

Preheat oven to 375 degrees.

While oven is heating, poke squash with a metal skewer several times to create steam holes. Put on a plate and cook on high in the microwave for 6 minutes.

Take it out of the microwave and let it cool a few minutes. Cut in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides generously with olive oil. Rub the cut sides with the smashed garlic, drop the garlic into each half and put a pat of butter on top of each garlic.

Put cut sides up on a cookie sheet and into the oven. Roast until the squash is soft and easily shreds with a fork lengthwise, 30 to 50 minutes depending on the size of the squash. Squash will also be lightly browned on the edges.

Shred squash and put in a serving bowl. Remove large garlic pieces and discard. Salt and pepper to taste. Add sliced scallions and parmesan. Serve with marinara sauce on the side.

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