1 medium spaghetti squash (2 pounds)
3 tbsp extra-virgin olive oil
3 garlic cloves, minced
1/4 tsp hot red pepper flakes
Preheat the oven to 375F.
Place the whole squash on a baking sheet and bake for about 1 hour or until the squash is tender when pierced with a fork. Cool for 10 to 15 minutes.
Halve the squash lengthwise and discard the seeds. Then use a fork to remove the stringy flesh.
Heat the oil, garlic, and red pepper flakes together in a medium skillet. Cook over medium heat, stirring, until the garlic begins to color, about 2 minutes. Add the squash flesh and salt and toss together until heated through. Serves 4 to 6.
I have a confession to make: I’d never before used spaghetti squash. I’d never even tasted it. I was tired of living in shame and needed to remedy it, and this looked like a simple recipe to free myself of this baggage I’d been carrying around. And it was! My dear friend sent me this book for Christmas, and though I really wanted to try the crepe recipe that she’d sent the book to me for in the first place, I needed something simpler to work into the kitchen between cookie baking and present making. It really was simple to make; I can’t think of how one could mess it up (ok, I could have burned the garlic. I’m no stranger to that…), but really, this recipe was EASY. And very tasty. Spicy and sweet, and healthy. And baby loved it. Triple win! I can see myself changing up the flavors to work with other dishes, the spaghetti squash no longer a stranger to my shopping cart. Thanks Christie! xoxo!