a simple real food recipe :: garlic herbed spaghetti squash

We usually have some form of spaghetti squash every other week here 🙂 It’s inexpensive, feeds a good 2-3 meals worth here, and kinda feels like an indulgence since it is so “noodle-y”!

I usually make an alfredo sauce, tomato spaghetti sauce, or just plain butter, salt, and pepper for over top. Occasionally I use it in a soup for “noodles”.

One week, however, I was desperate for a shopping trip and really didn’t have much of anything to make well, anything! But I did have butter, and garlic, and some seasoning. So I roasted the squash with a great garlic, herb, and butter rub and it was just delicious!

You’ll need:

1 spaghetti squash

2-3 TB butter or coconut oil (heat is too high for olive oil so don’t use that)

2-4 cloves garlic, minced (depending on how garlicky you like it 😉 I happen to LOVE it!)

1-2 tsp Italian seasoning

Sea salt and pepper to taste

1. Preheat oven to 400 degrees.
2. Half the squash lengthwise, scoop out the seeds, and put in a baking dish flesh side UP.
3. Spread butter along the open flesh and a couple dabs in the middle.
4. Add the garlic to the middle of each squash.
5. Sprinkle seasonings (I rubbed the Italian seasoning in between my hands to really crush it up)
6. Roast at 400 degrees for 1 hour.
7. Let it cool a little before scraping with a fork into “noodles”. Mix together so the garlic and seasonings are evenly distributed!

Kitchen Tips:

1. Use different seasoning than the Italian! I’m thinking the garlic and rosemary or thyme would be delicious!
2. Store leftovers in the fridge or freeze flat in freezer bags.
3. Add leftovers to soup! Oh YUM!

YOUR TURN!

What seasoning or seasoning blend will you be trying for this? Let me know how it turns out!

This post was shared at Real Food Forager’s Fat Tuesday, and Real Food Freaks Freaky Friday!