Most people are not aware that squash is actually a fruit, not a vegetable. This fun fact makes this recipe a perfect candidate for the Summer Fruit Menu. This type of squash is usually available year-round, and is most ripe when the skin is a gorgeous yellow color.
This dish is easy to prepare and is a healthy substitute for pasta or rice. It also makes several servings.
I usually pack my lunch for work each night. However, if it’s a busy week, I will prepare spaghetti squash and pair it with grilled chicken or steak. It keeps me full and tastes delicious, even after 2-3 days.
Makes 4-6 servings
|2 lb spaghetti squash|
|1/4 cup extra virgin olive oil, 1 tbsp to sauté|
|2 garlic cloves, minced|
|1 tbsp kosher salt|
|1 tsp ground black pepper|
|1 tsp orange zest|
|dry parsley to garnish|
Heat oven at 350°. Line baking sheet with foil.
With a large, strong chef’s knife, carefully half the squash vertically (along the stem).
Place each half on the baking sheet, with the inner part facing up.
Drizzle olive oil on each half of the squash, then season with salt and pepper.
Turn each half over to face down.
Bake for 40 minutes
Remove from oven and let cool for 5 minutes.
Taking a serrated spoon, or a knife, remove the middle portion of the squash, with seeds and stringy flesh.
Take a large fork and scrape out “spaghetti” onto the baking sheet. Set to the side.
Heat pan at medium-heat, then add olive oil. Once oil is warm, sauté garlic, for about 1-2 minutes.
Add in squash and orange zest. Toss well and sauté for another 2 minutes.
Garnish with parsley
Try serving spaghetti squash with this entrée.