A week or so ago I posted about Roasting Spaghetti Squash, I had such a great dinner that day that I decided to try it really simplicity and boy am I glad I did. Most of the time that I make spaghetti squash I add sauces to it, other veggies or chicken and use it as a base for other flavors. Today I let it have the spot light and really enjoyed the sweet crispness of the vegetable.
Garlic Sauteed Spaghetti Squash: Serves 2-3
1 Large Spaghetti Squash
1TB Olive Oil
4 Garlic Cloves, crushed
1/4C Shredded Parmesan Cheese
First you want to roast your spaghetti squash. Once you have roasted it and shredded the squash we can get started on this specific simple recipe. In a large saute pan over medium heat add olive oil and garlic and let it cook for a minute then add in the squash, salt and pepper and stir to incorporate. Cook for a few minutes and then sprinkle with cheese and serve! I am having this as a main dish but you can just as easily serve it as a side dish.
Also you could roast a whole spaghetti squash and do this to 1/4 of it for one meal, then add spaghetti sauce to another serving, asian stir fry sauce to another serving, etc. The possibilities are endless!
WW: 3 Points Plus / serving @ 2 servings
2 Points Plus / serving @ 3 servings