I love that spaghetti squash is healthier than pasta. It’s also a tad more versatile because you can add sauce to it, but you can also choose to fry it. I could even go as far as to say I prefer it over pasta, but that seems like a big statement to make.
The first time or two that you make spaghetti squash, it can seem like a lot of work. But, I guarantee that after a couple of times, it becomes much easier. Spaghetti squash is a great way to get a few more vegetable portions in for the day without realizing.
Garlic Parsley Spaghetti Squash (paleo, vegan)
1 spaghetti squash
2-3 garlic cloves, minced
Small handful parsley, chopped
Salt to taste
Oil for frying
Preheat oven to 375F.
Start by cutting the squash. Put it down on the counter, take a sharp knife, and anchor it in the middle, at a 90 degree angle (to cut lengthwise). Pull the knife down so that it is parallel with the counter/table/cutting board. Repeat on the other side. If you can’t get the knife down through the skin at the bottom, cut as much as you can, and then break the two halves apart.
Place the halves flat side down on a baking sheet and bake for 35-40 minutes. To know if it’s cooked, try inserting a knife into the skin. It should go through easily. Overcooking will caramelise the spaghetti squash.
Let it cool down a bit before handling, or use oven mitts. Take a fork and scratch the spaghetti strands out. They go crosswise for the most part. If the strands don’t come apart and you get hard clumps instead, the squash isn’t cooked thoroughly. Place it in the oven another few minutes.
Heat some cooking oil in a pan over medium heat. Fry the garlic for a minute or two, until it’s really fragrant. Add the spaghetti and the salt. Toss around constantly to avoid turning the spaghetti into mush. A minute or two before it’s cooked to your liking, add the parsley and continue to toss around.
To turn this into a full meal, add a protein like sliced chicken.