Until this blog post, I’ve never made spaghetti squash but it was always something I wanted to try. So, for the sake of the blog, I tested it out and it turned out really well! Recently, I’ve been trying to incorporate more vegetarian dishes into my repertoire because:
1) Meat is freakin’ expensive people! What do you think I’m made of money?! Newsflash – I don’t make millions for serving up sassy recipes to you every week. $8.00 chicken breasts v. $2.00 spaghetti squash…I know my choice.
2) I like to trick my husband into believing he’s had a fully satisfying dinner without having had any meat. He used to be one of those guys that was like “OMG I need to eat meat with every meal, are you crazy woman?!” and now he’s all “Can I please take these spaghetti squash leftovers to work for lunch?”
3) Personally, I just feel healthier when I can incorporate as much vegetables into my diet as possible. I like substituting certain vegetables in the place of meat so that my dinner is not only inexpensive, but feels healthier to eat.
Ingredients:
- 1 medium sized spaghetti squash
- 2 T. butter
- 2 cloves of garlic
- 1/4 cup shaved parmesan cheese
- Salt & pepper
1. Place the spaghetti squash on a baking sheet. Pierce it a few times with a knife and place it in the oven at 375 degrees for 1 hour.
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2. Once spaghetti squash is ready, take it out of the oven and cut it in half. Scoop out the seeds.
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3. With a fork, separate all of the strands from the squash...they look like spaghetti!
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4. At this point you could really treat the squash just like your favorite spaghetti dish. I melted 2 Tbs. of butter in a pan and diced up two garlic cloves.
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5. Once the butter is melted, add the spaghetti squash to incorporate.
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6. When ready to serve, shave some parmesan on top of the squash.
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