Here’s a quick post for a tasty winter time side dish. I was in need of a vegetable for the meatloaf supper I made tonight. I dug around my kitchen a bit until I came across this spaghetti squash. I’ve had it for a while, but never got around to doing anything with it. Luckily, winter squash keeps a long time.
So, I thought I’d share this lovely little recipe with you. It’s my favorite way of eating spaghetti squash.
Parmesan Spaghetti Squash
- 1 spaghetti squash (about 2-3 lbs)
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 Tbsp butter
- 1 tsp sea salt
- 1/4 c grated Parmesan
Preheat oven to 375°. With a very sharp chef’s knife, cut the squash in half. Place halves on a rimmed baking sheet and add about 1 cup water. Bake squash 50-60 min, or until a knife pierces the shell easily. Let cool for about 20-30 min.
When cool enough to handle, scoop out seeds from squash halves. Take a fork and shred squash to make “spaghetti.” Set aside.
In the meantime, heat 2 Tbsp olive oil and butter over med heat. Add shallots and garlic. When just soft, add squash and salt. Toss to combine. Cook for about 5 minutes.
Remove from heat and add Parmesan cheese.
This would make a great light supper for Lenten Fridays. Just serve with a green salad.