Low-calorie spaghetti squash is a great stand-in for pasta, and its long strands take to sauces just as well. This simple meatless Monday dish is sprinkled with cheese and fresh herbs, but you could also toss the squash with your favorite tomato sauce.
Spaghetti Squash with Garlic, Oregano and Parmesan
- 1 spaghetti squash (about 2 lb./1 kg)
- 1 Tbs. extra-virgin olive oil
- 1 small garlic clove, minced
- Sea salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) finely grated Parmesan cheese
- 1 tsp. minced fresh oregano
1. Preheat an oven to 350°F (180°C).
2. Using a sharp, heavy knife or a cleaver, trim the stem end from the squash, then cut it in half lengthwise. Scoop out the seeds and discard. Place the halves, cut side down, in a baking dish and add 1/3 cup (3 fl. oz./80 ml) water. Bake until tender, about 1 hour.
3. Transfer the squash to a cutting board. When cool enough to handle, use a fork to scrape out flesh in noodlelike strands, scraping all the way to skin. Place the squash in a serving bowl and add the olive oil, garlic, 1/2 tsp. salt and 1/2 tsp. pepper. Stir gently to mix well. Sprinkle with the Parmesan and toss to combine. Taste and adjust the seasoning. Sprinkle with the oregano and serve immediately. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.