The mildly nutty tasting spaghetti squash easily shreds into thin crunchy strands that are a great substitute for pasta. Spaghetti squash tastes great lightly sautéed in garlic, onion, peppers and fresh herbs.
Sautéed Spaghetti Squash
2 cups spaghetti squash, cooked and shredded
1/2 cup red onion, diced
4 garlic cloves, minced
1/2 cup bell pepper, diced
1 jalapeño pepper, minced
1/4 cup fresh parsley, stems removed & diced
1 tsp dried basil
3-4 tbsp extra-virgin olive oil
1/4 tsp sea salt
black pepper to taste
Prepare spaghetti squash. Preheat an oven to 350 degrees F. Clean a spaghetti squash and pat dry. Cut the top off the squash to remove the stem, then cut the squash in half. Remove the seeds and stringy innards. Brush the inside of the squash with olive oil and sprinkle with sea salt. Place the squash cut-side down in a large baking dish. Bake the squash for about 40 minutes in the preheated oven. The squash is ready when a fork can easily pierce it and poking it can leave an indentation. Remove from oven and allow the squash to cool for at least 15 minutes. With a fork, scrape out the spaghetti-like strands and the set-aside in a bowl.
Prepare ingredients. Dice the red onion up and then set aside in a bowl. Mince the garlic cloves and set aside in a bowl along with a minced jalapeño pepper and the diced bell pepper. Remove the stems from some fresh parsley and then finely chop up and set aside in a bowl.
Sauté vegetables. In a large skillet or non-stick frying pan over medium-low heat (3.5-4 on an electric stove dial), add olive oil and the diced onions. Cook onions for about 4 minutes, stirring occasionally to prevent burning. When the onions have become translucent, stir in the bowl of minced garlic and peppers. Cook the vegetables for another 3 minutes or until fragrant then add the dried basil, sea salt, black pepper and fresh parsley.
Add the spaghetti squash. Stir the ingredients just until combined then add the spaghetti squash. Slowly add the squash to the seasoned olive oil mixture, folding it in until well combined. Increase the heat on the stove to a medium heat (4-4.5 on an electric stove dial) and sauté the squash for about 5-7 minutes or until the squash is heated through. Season with salt and pepper as desired. Serve immediately and enjoy.
Recipe shared by: J. Marshall
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