Sautéed Spaghetti Squash

by Eugene on June 29, 2011 · 5 comments

spaghetti squash

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.

spaghetti squash

Ingredients

  • 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.

spaghetti squash

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.

spaghetti squash

spaghetti squash

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.

Serves 3-4.

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{ 5 comments… read them below or add one }

1 girliefriend June 30, 2011 at 2:33 pm

gimme

2 cooker July 3, 2011 at 1:50 pm

and it photographs well too

3 Mike September 27, 2011 at 10:55 am

I just found this blog and the recipes look great! I’ve been low carb for 3 months and I’ve lost 40 lbs.

I can’t wait to try all your recipes, because, one, they look delicios, ond two, they’re something DIFFERENT! The one problem with low carb is you eat the same things all the time.

4 LaDonna January 7, 2012 at 8:20 pm

Great way to make it! Best recipe that I have tried for this squash. Thanks!

5 Christy E. May 14, 2012 at 4:31 pm

One of our fav veggies year round. Try it sauteed in coconut oil, seasoned with pepper, sea salt & a little granulated Splenda (or your preferred sweetener). DEE-LISH! We can never make enough. Unfortunately we have a hard time finding it at our local grocery stores. {:^(

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