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How to Cook Spaghetti Squash

Looking for a low calorie, low carb substitute for pasta? Try cooking a spaghetti squash—Barb L.

Serves: 2

Ingredients:

1 1-1 ½ pound spaghetti squash (a 3-3 1/2 pound squash is good for 4 people)

1 Tbsp such as Flying Olive Extra Virgin Olive Oil Garlic, Tuscan Herb, Herbes de Provence, Gremolata, Lemon, or your favorite Flying Olive Single Varietal

Directions:

Preheat the oven to 425 degrees F.

Line a large baking pan with aluminum foil. Cut the squash in half and remove the seeds. Brush with 1 Tbsp of Flying Olive EVOO of Choice.

Roast the squash on the bottom rack of the oven, about 30-40 minutes or until you can easily pierce the squash shell with a fork. Remove the squash from the oven and cool. When cool enough to handle, use a fork to scrape strands of the spaghetti squash into a large bowl.

Top with your choice of spaghetti sauce, Flying Olive EVOO, or cheese or incorporate it into a recipe of your own choosing.

Submitted by Barb L.