Spaghetti squash is one of my favorite veggies to work with and sure is a great substitute to our beloved (real) spaghetti without any of the guilt. Pair it with a light sauce and you really have a guilt-free dinner, so this is a great option for hose looking for a low-carb lunch or dinner option but still want your taste buds to dance! It’s also a no nonsense recipe and super quick. Here is what you do:
LIGHT AIOLI SPAGHETTI SQUASH
- 3-4 garlic cloves, pressed or very finely chopped (or you can use the canned stuff which is also good)
- Juice of 1 lemon
- Salt and pepper to taste
- Parsley to taste
- 2-4 tablespoons extra virgin olive oil (EVOO – depending on the size of your squash
- 1 spaghetti squash
- Handful of cherry tomatoes
- Grilled chicken
- Fresh mozzarella pearls
- Preheat oven to 425F.
- Poke multiple holes all around it (think of someone you dislike, like an ex.) and place it in the center of baking sheet. Roast the squash for about 45-50 minutes, turning it about half way. It will be done once you can easily cut through the center with a knife.
- Allow squash to cool for about 10 minutes, cut in half and “gut it”, removing the seeds. Proceed to pick at the squash strands with a fork until it all looks like angel hair, or very fine spaghetti. Keep the spaghetti “shells” for reuse as a plate.
- Finely chop the garlic and add it 1 tbsp of EVOO and sautée lightly at medium in a sauce pan for about 2-3 minutes.
- Add spaghetti squash strands to garlic and olive oil mixture. Season well with salt and pepper to taste. Add lemon juice.
- Return the portions to squash shells. Sprinkle halved cherry tomatoes and mozzarella pearls on top followed by dry parsley. Broil for 1-2 minutes until mozzarella is melted.
- Serve with protein of choice. I added grilled chicken.
Enjoy immediately. This is a much healthier choice, and really quite delicious. It’s a light sauce that will really hit the spot, plus it is extremely easy to make. I hope you try it!
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