Garlic Parmesan Spaghetti Squash

Tuesday, March 25, 2014

It's been a busy week with the Final 4 for D3 college basketball and this past weekend the movie Divergent came out and my sisters' claim it's AmAzInG!!  So now I'm dying to watch it!  This recipe is one I've been wanting to share with you guys for quite a while.  To me it seems to be the latest and greatest in not just the gluten free category but in the gluten free pasta category.  So, I just had to try it out myself!  The problem is the first couple of times it didn't turn out very well.

The first time we tried it with normal spaghetti sauce.  It was okay…but still kind of bland and we just didn't have it right.  The second time we tried it I attempted to make it just like a plain butter noodle (squash) with a little bit of cheese and that also was a bit bland.  So then I was like, okay this stuff really doesn't have it's own flavor so we are really going to have to spice it up!  Now you have to understand that the others definitely didn't taste bad I just wanted to find a recipe where this tasted just as good as pure gluten noodles.  Not something like, eh, it's okay, but I know this is made with a vegetable.

  • 1 large (or 2 small) spaghetti squash
  • 1 c peas (frozen)
  • 1 1/2 tbsp fresh basil
  • 3/4 tbsp fresh chives (tho I used dried)
  • 1 c parmesan
  • 3 garlic cloves
  • 4 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • salt & pepper to taste

  1. Start by preheating the oven to 350 degrees.
  2. Cut the spaghetti squash the long way (hotdog style!) and scoop out the seeds and stringy stuff in the middle.  Yes just like a pumpkin.
  3. Lightly oil the bottom of a cookie sheet and place the spaghetti squash halves cut side down.
  4. Bake in the oven for about 30 minutes or until a fork can fairly easily poke through the squash.  While it's baking chop the basil and chives and get your garlic cloves ready to press.
  5. Take out the squash and place somewhere out of the way while you prepare the next part. 
  6. On the stove top heat a fry pan with 2 tbsp extra virgin olive oil and 2 tbsp butter until melted.  Add the herbs, frozen peas, pressed garlic, and salt and pepper. 
  7. Fry on medium heat until garlic turns golden in color and peas start to feel tender.
  8. Turn the heat down to low and scrape out the spaghetti squash into the pan.
  9. Once you have all of the squash in your pan turn it back up to medium and mix well together.
  10. Add more olive oil and butter and cook until melted.
  11. Then add parmesan cheese.  Turn the heat off and continue stirring until all of the cheese is melted in.
  12. Enjoy! 

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