Garlic and Olive Oil Spaghetti Squash
Introduction
At only 181 calories a serving, this can replace garlic and olive oil spaghetti. Plus, it's a tasty way to eat your veggies!
Ingredients
1 spaghetti squash
3-4 cloves of garlic (minced)
2 tablespoons olive oil
1/4 cup water
salt & pepper to taste
3-4 cloves of garlic (minced)
2 tablespoons olive oil
1/4 cup water
salt & pepper to taste
Directions
Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish (coated with non-stick cooking spray), place squash face-down, then add 1/4 cup of water.
Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
As squash is cooling, saute garlic and olive oil in a pan.
Using a serving fork, scrape squash out and into the pan with the garlic and olive oil. (Using long strokes, the fork should make the squash come out in long, thin, spaghetti-like strands.
Cook for another 3-5 minutes. (Until garlic is the color you like best!) Add salt and pepper.
This serves 2 people as a main course, 4 as a side dish. (Kids love to be the ""squash scraper"")
Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
As squash is cooling, saute garlic and olive oil in a pan.
Using a serving fork, scrape squash out and into the pan with the garlic and olive oil. (Using long strokes, the fork should make the squash come out in long, thin, spaghetti-like strands.
Cook for another 3-5 minutes. (Until garlic is the color you like best!) Add salt and pepper.
This serves 2 people as a main course, 4 as a side dish. (Kids love to be the ""squash scraper"")
Number of Servings: 2
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