Spaghetti Squash

What is Spaghetti Squash?

Spaghetti squash is basically magic in a vegetable. Imagine a squash that transforms into pasta when you cook it—yes, pasta! It’s like nature’s way of saying, “You can have your noodles and eat your veggies too.” Perfect for anyone who loves comfort food but doesn’t want the carb crash.

Why this recipe is worth it

Here’s the deal: spaghetti squash is the ultimate life hack for healthy eating. It’s packed with fiber, super low in calories, and tastes amazing with pretty much any sauce or seasoning you throw at it. Plus, it’s gluten-free, which is a win if you’re dodging wheat. Pro tip? It’s also Insta-worthy with its bright golden strands. Who doesn’t love food that’s both delicious and photogenic?

The Story Behind the Recipe

I first discovered spaghetti squash during a farmer’s market visit in my college town. Intrigued by its claim to “turn into noodles,” I decided to give it a try. As someone passionate about health and mindful eating, I loved how it combined the comfort of pasta with the nutrition of veggies. After experimenting, this Garlic Herb Spaghetti Squash Bowl became a family favorite—simple, nourishing, and full of flavor!

Garlic Herb Spaghetti Squash Bowl Recipe

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Roast: Drizzle the cut sides with 1 tbsp of olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 35-40 minutes or until the flesh is tender and easily pierced with a fork.
3. Sauté the garlic: In a small skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in oregano and basil.
4. Shred the squash: Once the squash has cooled slightly, use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl.
5. Combine: Toss the squash with the garlic herb mixture, Parmesan (if using), and additional salt and pepper to taste.
6. Serve: Garnish with fresh parsley and serve warm as a main dish or side.

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Nutrition Facts (per serving, serves 4)

• Calories: 120
• Protein: 3g
• Carbohydrates: 10g
• Fiber: 2g
• Fat: 8g