I had a spaghetti squash and next to no groceries in my house. So I came up with this recipe with what little I had –and the results were amazing!
This is my new favourite recipe and a great alternative for those avoiding pasta because of gluten.
1 spaghetti squash
garlic fresh or minced
1 onion of any type
3/4 cup of Parmesan cheese or whatever cheese on hand
Take a large knife and cut the spaghetti squash in half lengthwise. Use a spoon and scoop out all the seeds.
Once you have scooped out the squash. Prepare the baking sheet with tin foil. Rub some olive oil on the tin foil.
Lightly rub the spaghetti squash with olive oil on the inside and out. Place on the tin foil, face down. Turn the oven to 400 degrees and cook for 30-35 minutes. When done the squash should look like below.
Cut up a desired amount of onion. Add 2 tablespoons of olive oil in a frying pan. Allow the frying pan to heat up. Cook the onion on medium-low until they have begun to turn transparent approximately 10-15 minutes.
During the time the onions are frying. Grate 3/4 cup of parmesan cheese or whatever cheese on hand. I used 1/2 of parmesan cheese and 1/4 cups of mozzarella.
Add garlic to the onions. I used 1/2 teaspoon of minced garlic. Allow to fry for 3-5 minutes.
Take a fork and separate the spaghetti squash from its peel. The texture of the squash should look like spaghetti like the photo below.
Add spaghetti squash to the frying pan and turn to low heat. Mix every couple minutes to prevent burning.
Add the cheese to the mixture and stir until well blended. Turn off heat and enjoy!
Add some paprika to taste and some parsley. There you have garlic parmesan spaghetti squash! Enjoy!
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