Ingredients

  • 1 Spaghetti Squash
  • 2 tablespoons Olive Oil
  • 2 pinches Salt & Pepper
  • 2 cups Spaghetti Sauce (optional)
  • 1/2 cup Black Olives (sliced)
  • 1 teaspoon Oregano

Difficulty : Medium

Serves : 4

Spaghetti Squash always seems like the forgotten winter gourd. I often easily confuse it for butternut squash at the supermarket. While equally as tasty, spaghetti squash has great natural buttery flavor and is perfect hearty addition to any meal. What's better is that it is a great low calorie alternative to carb-heavy pasta (as is this Zucchini Spaghetti recipe), and relatively easy to prepare.

Cooking Instructions

  • 1
    Cut the squash in half lengthwise with a sharp knife. Scoop out and discard the seeds.
  • 2
    Preheat the oven to 375°F. Brush with olive oil and season with salt and pepper. Place squash halves cut side down on cooking sheet.
  • 3
    Roast for about 45 to 50 minutes, until you can pierce the flesh easily with knife.
  • 4
    Remove squash from the oven and allow it to cool for a few minutes. Scrape the flesh from the squash with fork and transfer to stove top pan.
  • 5
    Sauté with a little oregano, sliced olives and sauce for about 5 minutes before serving warm.
  • 6
    NOTE: Spaghetti sauce can be made variety of ways with different dried herbs, with or without sauces. If you're in a rush, you can always microwave 6-8 minutes (not recommended) or boil for a half hour. If you don't have large knife or concerned you may cut yourself while splitting into halves, just make sure pierce the outside of the squash a few times before cooking.

Share:

Subscribe and stay inspired!

Goodbye to diets. Hello to a new lifestyle.

Related recipes