Garlicky Spagetti Squash

Name: Garlicky Spagetti Squash
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 4 lb. spaghetti squash; 10 garlic cloves; 3 tablespoons extra virgin olive oil; ¾ teaspoon freshly ground black pepper; ½ teaspoon kosher salt; ½ teaspoon red pepper flakes

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings
6 servings
Calories
150 kcal
Course
Side Dish

Garlicky Spagetti Squash

Iris Warren

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In search of a vegan, grain-free Thanksgiving side? Look no farther than this simple, but incredibly flavorful Garlicky Spaghetti Squash. Spaghetti squash is baked, then shredded and sautéed with red pepper flakes and tons of garlic.

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Ingredients

Servings

4 lb. spaghetti squash
10 garlic cloves minced
3 tablespoons extra virgin olive oil
¾ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ teaspoon red pepper flakes

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Instructions

Preheat the oven to 400°F. Line a baking sheet with two layers of parchment paper.
Using a sharp knife, pierce the skin of the spaghetti squash several times so moisture has a way to escape during the cooking process.
Bake the spaghetti squash for 1 hour and 45 minutes, or until the squash's skin has softened and can easily be cut into.
When the squash is soft, remove from the oven, and let cool for 10 minutes.
Cut the squash length-wise, and scoop out the seeds.
Using a fork, shred the squash and form the spaghetti. When everything has been shredded, set aside.
In a large skillet over medium-high heat, add the olive oil.
When the oil is hot, add the garlic and the red pepper flakes. Cook for two minutes, then add in the spaghetti squash, stirring in until the garlic and seasoning is spread throughout.
Season with the salt and pepper, then serve.

Nutrition Information

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Serving 1serving Calories 150kcal (8%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Sodium 232mg (10%) Fiber 4g (16%) Sugar 8g (16%)