Monday, October 4, 2010

Sauteed Spaghetti Squash....

So, the other day, my girl Monica posted on FB how excited she was the Spaghetti Squash was back in the season, and she also let me in on her favorite way to cook it.... her recipe is on my meal plan this week, so I look forward to posting it soon- but for now, here is a simple and easy way to cook it as a side dish (or add left over chicken to it and serve it as dinner). Do you have a favorite way to cook it or a stellar recipe you use??? Share it with us!!! Stay tuned for Monica's Spaghetti Squash tips...

1 spaghetti squash
1/2 red onion, finely chopped
2 cloves garlic, minced
Grape seed oil
s & p
1 TBSP parsley, chopped
*** (optional) handful of parmesan cheese
*** (optional) chopped (cooked) chicken

Cut your spaghetti squash in half length-wise (as in picture above) and scoop out the center seeds. Then turn FACE DOWN on a foil lined roasting pan or cookie sheet. Bake for 40 minutes on 350 until it's tender, but still crunchy . Let them cool for about 5 minutes until you can handle them. In a large skillet, heat some Grape Seed Oil, your red onion and garlic and saute for a few minutes. Then , using a fork, scrape out the insides of the spaghetti squash- which will look like SPAGHETTI!!! Add it to your pan and let it cook for another 5 minutes, turning frequently. Add your parsley, s & p, and chicken and cook for a bit longer. Top with shredded parmesan, let it melt in and then serve!

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