This easy and delicious spaghetti squash recipe will surely have you wanting more. It's time to break out of the volumetrics with this healthy dish! Spaghetti squash is one of those vegetables that take on a different shape depending on how it is cooked. It can be boiled, baked, microwaved, or roasted — any way you choose will spice up your dinner plate!
Ingredients
1/2 cup of olive oil,
salt and pepper to taste,
garlic cloves (optional),
1 onion sliced thin and then chopped into small pieces,
1/8 tsp cinnamon.
Preparations
1. Preheat oven to 425 F.
2. Cut the spaghetti squash in half lengthwise (lengthwise cuts will give you larger noodles) and scoop out the seeds and strings with a spoon. Do not throw these out; you can use them in your favorite casserole recipe! Spaghetti squash is a great source of fiber!
3. Place the halves face down on a baking sheet covered with aluminum foil, or lightly coated with non-stick spray if you're feeling daring. Cook for about 1 hour or until the flesh is soft when pricked with a fork.
4. While the squash is cooking, prepare the sauce by frying the chopped onions in 1/2 cup of olive oil and 1/4 cup of water for about 10 minutes. Fry until soft. Add salt and pepper to taste. (This step is optional.)
5. Once the squash is cooked and cooled enough to handle, scoop out all but about 1/2 to 3/4th cup of its flesh into a food processor or blender. Add salt and pepper to taste, along with garlic cloves if you choose to use them. Puree until smooth and chunk-free (to your liking). Reserve this for your serving dish!
6. Take the remaining squash out of the shell and add it to the skillet with the onions you prepared earlier, along with your cinnamon. Put it on the fire until they are heated.
