I think I am ready for Autumn. I know summer hasn’t even officially started yet, but I seem to look forward to Autumn coming more and more each year. I look forward to cooler weather, comfort food, the changing of the leaves, walking in the cooler temperatures with leaves crunching under my feet and of course everything pumpkin.
So, it is no surprise that when I was in the store and found a good-looking spaghetti squash, I just had to get it. I’m sure we all at one time or another have made this quick easy recipe or some version of it but if you haven’t it is a great one to try.
Spaghetti squash comes into season early Autumn so if you try to eat with the season this recipe is one you will have to wait to try but please try it. This squash is low-calorie, full of fiber, vitamin A and C, and carotene in small amounts on comparison to pumpkins.
Spaghetti Squash Parmesan:
1 spaghetti squash cooked and removed from shell
1-2 Tablespoon Olive Oil
4-5 cloves of garlic diced
1/2 to 1 cup of parmesan cheese
The following per your taste, salt/pepper, fresh oregano and parsley,
(I have blogged about the easiest way to cook spaghetti squash but in case you missed it.)
Cut squash in half, take out the seeds leaving the middle clean of all “guts”. In a crock pot or roster place the cleaned squash face down in a few inches of water. Cook on low covered for a few hours if using the oven cook covered for 1 hour at 425.When the squash is cool scrape out of shell with a fork into a large bowl, set aside.
In a saucepan add olive oil and garlic, sauté until garlic is fragrant then add the fresh herbs sautéing a few more moments. Add cooked squash then cheese, stir. Add salt and pepper to taste.