Basil-Garlic Spaghetti Squash with Parmesan Cheese
Spaghetti squash can serve as a lighter and healthier option than flour-based pasta, but cutting a spaghetti squash in half can be quite intimidating, until you learn the trick shared in this recipe! The combination of the simple preparation and fantastic flavors in this dish make it a perfect weeknight meal. Some kids prefer it with tomato sauce spooned on top of it to make it taste more familiar, so be sure to have a bowl available.
Ingredients
- 3 lbs. spaghetti squash 1 large or 2 small squashes
- 2 Tbsp. extra virgin olive oil
- 1 shallot or use 1/2 onion, finely diced, use 2 cloves
- 1 tsp. minced garlic about 2 cloves
- 1/4 cup fresh basil chopped
- 1/4 cup grated Parmesan cheese
- 1 cup red pasta sauce optional
Instructions
- Pierce the squash several times with a metal skewer or the tip of a sharp knife. Put it on a microwave-safe dish, cover it with a damp cloth towel, and cook it for 15 – 20 minutes on full power in the microwave, rotating and checking it after 10 minutes and then every 5 minutes, until it collapses or you can easily press in the skin with your thumb. (Alternatively, bake the squash whole at 400 degrees for 45 – 60 minutes or put it in the slow cooker with a cup of water for 8 – 10 hours).
- Wearing oven mitts, halve the squash lengthwise, remove the seeds from the middle, and scrape the flesh into a serving bowl, using a fork to separate the strands.
- While the squash is cooking, heat a medium skillet over medium heat, add the oil, and when it is hot, add the shallots and cook them for about 2 minutes or until tender and are just starting to brown.
- Add the garlic and cook for about 30 seconds until it is fragrant, and pour the mixture over the squash.
- Top it with the basil and cheese and stir gently to combine. Season it with salt and pepper at the table, and serve it with additional cheese and/or pasta sauce, if desired.
Notes
Do Ahead or Delegate: Dice the shallot, peel the garlic, chop the basil, and grate the Parmesan cheese, if necessary.
Tip for roasting the seeds: Like pumpkin seeds, roasted seeds from winter squash make a healthy snack. When you remove the seeds from the squash, remove the pulp and place the seeds on a single layer on a baking sheet. Season them with salt and pepper (or seasonings of your choice) to taste. Lightly bake them for 15 – 20 minutes at 170 degrees or the lowest temperature your oven will go. Roasting them for a short time at a low temperature helps to minimize the damage to their healthy oils.
Scramble Flavor Booster: Add 1 – 2 Tbsp. sliced kalamata olives or capers with the basil and cheese
Video: Watch Jessica make this on Facebook Live!
Nutritional Information per Serving (% based upon Daily Values):
Calories 217, Total Fat 10.5g, 16.5%, Saturated Fat 2.5g, 12%, Cholesterol 5.5mg, 2%, Sodium 162.5mg, 7%, Carbohydrate 29g, 9.5%, Dietary Fiber 6.5g, 26.5%, Sugar 14.5g, Protein 5.5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Calories 217, Total Fat 10.5g, 16.5%, Saturated Fat 2.5g, 12%, Cholesterol 5.5mg, 2%, Sodium 162.5mg, 7%, Carbohydrate 29g, 9.5%, Dietary Fiber 6.5g, 26.5%, Sugar 14.5g, Protein 5.5g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!
How to Cook Spaghetti Squash in the Microwave AND a Spaghetti Squash Recipe with Basil, Garlic and Parmesan Cheese
Wednesday 5th of August 2020
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