Would you believe that for dinner we ate nothing but vegetables? No meat, no rice, no pasta, nothing but good ol’ veggies! If you’ve never tried a spaghetti squash before you’ve got to try one. They are super simple, ultra healthy & very affordable. I’ve even made one & are it just like spaghetti. Roast it up and mix with some tomato sauce. Here’s another way to prepare them…




Garlic & Shallot Spaghetti Squash
Recipe adapted from the kitchen sink

1 medium sized spaghetti squash, halved lengthwise, seeds removed
2 T extra-virgin olive oil, divided
fine sea salt and freshly-cracked black pepper
2 shallots, minced
3 cloves of garlic, minced
1/2 t crushed red chile flakes
1/4 cup grated parmesan cheese
2 T fresh basil, minced

Preheat the oven to 400 degrees. Line a baking sheet with foil. Brush the cut sides of of the squash with one tablespoon of the oil, sprinkle with salt and pepper and place on the prepared baking sheet, cut sides up. Roast for 40-50 minutes, or until the flesh has begun to brown and has softened. Let cool slightly. Meanwhile, heat the remaining olive oil in a deep skillet over medium heat. Add the shallots, garlic and red pepper flakes. Cook until the shallots have softened. Remove from heat and set aside. Using a fork, scrape the flesh of the squash and transfer the strands to the skillet. Toss the spaghetti squash to coat it with the garlic/shallot sauce. Top with grated cheese and basil.


Images: sammyw