Recipe and Photo by Emma Frisch
- Prep Time: 30 minutes
- Yield: 7-8 servings
- Allergens: dairy
- Spaghetti squash – 1 spaghetti squash
- Butter – 3 tablespoons
- Garlic – 1.5 tablespoons
- Parsley leaves – 1 cup coarsely chopped parsley leaves, stripped from stem
- Salt – Salt to taste
- Black pepper – Freshly ground black pepper to taste
1. Two options for cooking the squash:
a. Bake the squash, whole, in the oven at 375 for 1 hour until you can easily pierce the skin with a knife.
b. Using a fork or knife, carefully (as in, don’t hurt yourself!) pucker and pierce the skin several times evenly around the squash. Place the squash in a baking dish with 1/2 inch water. Microwave the squash for 10-12 minutes, rotating the squash halfway through.
2. Allow the squash to cool, and the cut the squash in half. Scoop out the seeds and discard.
3. Scrape out the flesh and put it in a serving dish! If it still seems hard, return the halves to the oven face-up for 10 minutes, or microwave for 3-5. When you scrape the flesh, it should come out easily, but should still be slightly crunchy (not mushy).
5. In a small pan or skillet, melt the butter.
6. Add the garlic and saute until it begins to brown.
7. Add the parsley and simmer until it just begins to wilt.
9. Remove the parsley-garlic sauce and pour over the spaghetti squash.
10. Add salt and pepper, and toss well.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
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