| Cook Time | 25 minutes |
| Servings | servings |
- 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
Ingredients
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- 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.
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!
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