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08.26.14

Clean Green Roasted Spaghetti Squash

Recipes

By: Candice Kumai

Serves 4 as a side dish or 2 as a main course

1 large spaghetti squash, cut in half lengthwise
2 tablespoons extra-virgin olive oil
1 garlic clove, halved
1/4 teaspoon sea salt, to taste
1 tablespoon basil, finely chopped

FOR SERVING:
3/4 cup organic marinara sauce
2 tablespoons hard Parmesan cheese

1. Preheat oven to 375 ̊F.
2. With a spoon, scoop out squash seeds and stringy interior and discard. Drizzle both halves with olive oil and rub with garlic halves. Sprinkle with salt and basil.
3. Place squash halves cut-side down on a large, lightly oiled, rimmed baking sheet, tucking garlic underneath. Roast for about 45 minutes or until fork-tender.
4. Allow squash to cool for a few minutes, then, using a fork, scrape out the strands of “spaghetti.”
5. Serve with marinara and a sprinkle of Parmesan or more fresh basil leaves if you prefer.

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