How much more simple could a “pasta” dish be? The best part of this dish is that the “pasta” is actually squash, so it’s low in calories, high in fiber and actually good for you.
Spaghetti squash does have a different texture to pasta. It’s slightly crunchy, but in a good, moreish kind of way. I’ve only ever had one mushy squash, and I think it was because it was an old squash, but I’ll never know now.
There are many complicated ways of cooking spaghetti squash to get it to release its wonderful strands, but I find the easiest, most convenient and economical way is to cook it in the microwave. To get longer strands, cut the squash across the length. To get shorter strands, cut the squash along the length. You could keep the seasoning/sauce simple, like this one, or make use any other sauce you feel like, such as alfredo or Bolognese (for non-vegans).
Back to the recipe…
SPAGHETTI SQUASH, OLIVE OIL, GARLIC AND PARSLEY
Serves 2-4 (depending how greedy you are)
- 1 – 900 g (2 lb) spaghetti squash
- extra virgin olive oil, to taste
- 2-3 tablespoons roughly chopped fresh parsley, or to taste
- roasted garlic flakes (or use freshly chopped/crushed garlic) to taste
- freshly ground salt and black pepper, to taste
- chili flakes, to taste (optional)
1. Cut the spaghetti squash in half across the length. Place cut side down onto a microwave-safe dish and stab the squash with a fork or knife to pierce the skin a couple of times.
2. Cook in the microwave, on full power for 10 minutes. Check on the squash by using a fork to try and free some of the strands, scraping gently perpendicular to the cut of the squash. If they free up easily, the squash is ready. If not, put in the microwave again for about 2-3 minutes, then check again.
3. Scrape all the strands of spaghetti squash into a large bowl. Toss with olive oil, garlic flakes/fresh garlic and season to taste. Dish up and enjoy!