The first time I purchased a spaghetti squash, it came with a little sticker complete with cooking directions. The directions said to bake the squash at 375 degrees for 40 minutes. It seemed like the longest preparation time ever. I was reluctant to purchase the squash again because of it. However, the squash had such a unique consistency and a delicious flavor that I decided to try it again.
Years later, I have perfected a fast, healthy recipe for anyone who loves food with Italian flare!
extra virgin olive oil
First, split the spaghetti squash in half using a large knife. Depending on the density of the squash, it may be a little difficult. Take your time and be careful. Once the squash is in half, spoon out the seeds and pulp. Place the squash halves face down on a plate and microwave for 8 – 10 minutes.
While the squash is cooking, cube zucchini and tomato. Set tomato aside.
In a saucepan, add just enough olive oil to cover the bottom. Add garlic cloves (these can be chopped if you prefer) and let cook for a minute. Then add the zucchini to the pan. Sprinkle with Italian seasonings.
Usually by the time my squash has cooked and slightly cooled, the zucchini is tender. With a fork, begin running in a stem-to-end direction to separate the strands of your spaghetti squash. You will immediately see the resemblance to spaghetti noodles. Remove as much of the squash as you can and place it into a bowl.
Add cooked zucchini and fresh tomatoes, and toss. You may want to add more Italian seasoning at this point, depending on your taste. Top with nutritional yeast.
A small-to-medium spaghetti squash usually makes two servings.
There you have it; a tasty Italian meal in under 30 minutes!