Spaghetti Squash with Italian Herbs
Spaghetti squash is also delicious when it is served with a tomato sauce, like the one in the recipe for Shells with Marinara Sauce.
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1 garlic clove
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup gluten-free, casein-free Parmesan cheese
Preheat oven to 350ºF.
Pierce squash with a fork in several places.
Bake 1½ hours (1 hour for a small squash).
Cut in half and remove seeds.
Scrape flesh with the tines of a fork to form spaghetti-type threads.
Heat olive oil over medium flame.
Add minced garlic and herbs. Cook 2 minutes or until garlic is golden, but not brown.
Toss “spaghetti” with oil and herbs. Top with Parmesan cheese if using.
MAKES 4–6 CUPS
Calories: 86 | Fat: 6 g | Protein: 1 g | Fiber: 0 g
Amazing Gluten-Free, Casein-Free, All-Natural Spaghetti Squash!
Spaghetti squash works as a pasta stand-in with almost any pasta sauce. Try pestos, tomato-based sauces, or top a serving of spaghetti squash and olive oil with chili.