Some people will tell you that spaghetti squash tastes just like the real thing. They’re wrong. It tastes far better. And not only that, but it’s also a bountiful source of folic acid, a super-nutrient that fights obesity, depression, cancer, allergies, and aging.
There are many ways of preparing spaghetti squash, but this simple method never fails.
- 1 spaghetti squash
- 2 tbsp. olive oil
- 3 garlic cloves, minced
- salt and pepper to taste
Preheat oven to 350°F.
Cut the stem end off squash, then slice through middle. Scoop out and discard seeds.
Place halves inside-down on a baking sheet with 1/4″ of water. Bake for 30-45 minutes or until squash is no longer firm when sliced.
Remove squash from oven and let cool to a safe handling temperature. Then gently scrape the lining with a fork until the squash’s flesh begins to flake apart in strands. Continue until all strands are removed, then discard the skin.
Warm large sauté pan over high heat, adding the olive oil, garlic, and then squash. Stir frequently for 2-3 minutes, then remove from heat.
Optionally, serve with olives, feta, and spaghetti sauce.
The finished squash will store refrigerated for at least several days.