Sunday, October 17, 2010

Spaghetti Squash with Onions and Garlic

I love squash! Spaghetti Squash is fun and you can put almost any regular spaghetti topping on it! I love this recipe cause its is so easy and tasty. The kids and I like to put a little parmesan cheese on top

Spaghetti Squash with Onions and Garlic

Ingredients:
  • 1 Spaghetti Squash
  • 2 Tablespoon Olive Oil
  • 1 Onion, thinly sliced
  • 4 cloves of Garlic, minced
  • Pepper to taste 
  • Parmesan Cheese to taste(optional)
Directions:
  1. Cut the spaghetti squash in half and remove seeds and membranes.
  2. Preheat oven to 375 degrees.
  3. Place squash on baking dish and add 1 Tablespoon olive oil, half of the onion slices, and half of the garlic to each squash half.
  4. Sprinkle with a little pepper.
  5. Place in deep pan and add enough water to just cover the bottom of pan
  6. Cover pan with a lid or aluminum foil.
  7. Bake at 375 degrees for 45 to 60 minutes until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
  8. Use a fork to pull out the spaghetti-like strands, onions, and garlic from the inside of the squash.
  9. Toss and Serve.
Serves 4-6

6 comments:

Lis said...

Wow, this looks really good! I'm definitely going to have to try this. Thanks for sharing the recipe!

Grams said...

I love spaghetti squash, but it's usually pretty expensive here. This recipe sounds so good though. I think I'll splurge when I shop this week.

Julie said...

This recipe sounds great! I've never had spaghetti squash before and this sounds like a great way to get started. :)

Nana Jenn said...

I've actually never tried spaghetti squash but this recipe is one I am going to try. It sounds delicious. Thanks!

Julie @ Get Healthy Cheap said...

Hey Angie! I turned your recipe into a casserole and it turned out great! I hope you come by and check it out. It would also be a great addition to Family Food Fridays! Hope to see ya there. :)

Klara Jones said...

:) Looks tasty I definitely will try it when I have some time.

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