Spaghetti squash: the original “zoodle”! Time to bring this old-favorite back into circulation. Try this simple, satisfying recipe to add a taste of the Mediterranean to your next sit-down meal with the family.
Spaghetti squash (1 large squash: about 3 lbs.)
Extra virgin olive oil (4-5 Tbsp total)
Garlic (5 cloves chopped)
½ large red onion, diced
1 or 2 red bell peppers, sliced
1 or 2 zucchini, sliced
Parmesan cheese
Fresh basil or Italian parsley, chopped
Preheat the oven to 375 degrees. Halve the squash lengthwise and remove the seeds. Place the squash halves cut side down in a roasting pan. Add 1 inch of water to the pan. Cover pan tightly with foil. Bake at 375 degrees until very tender (about 1 hour).
While the spaghetti squash is baking, about 10 minutes before it’s done, heat 1-2 tablespoons of olive oil in a nonstick skillet over medium heat. Add the red onion and bell pepper and sauté for a few minutes. Next, add the garlic and zucchini to the pan and sauté for a few more minutes until the vegetables are just tender.
When the spaghetti squash is cool enough to handle, scoop out the flesh into a large bowl, using a fork to separate it into strands. Season with salt and pepper and stir in 3 tablespoons of olive oil.
Empty the sauteed vegetables and fresh herbs into the bowl with the spaghetti squash and mix together. Serve with parmesan cheese grated over the top and garnished with fresh herbs.
Serves 4
