Garlic Parmesan Spaghetti Squash
As a lover of pasta and all food Italian, I am thankful for spaghetti squash. If I could, I would eat pasta every day but it's no secret that moderation is key. Here comes spaghetti squash to the rescue. It offers numerous vitamins and minerals such as folic acid, potassium, Vitamin A, and various others. It's so versatile you can make it traditionally with some marinara sauce, bake it with some ricotta cheese, & add chicken, beef, meatballs, or how about falafel balls? whatever your heart desires! In this recipe, I chose to make a Garlic parmesan sauce, enjoy!
Ingredients:
Spaghetti Squash
3 chopped Garlic Cloves
1/2 c (118ml) Parmesan Cheese
1/2 c (118ml) Half and Half
1 Tbsp (15ml) Ricotta Cheese (optional)
2 Tbsp (30ml) Olive Oil
Salt & Pepper to taste
2 tbsp (30ml) Garlic Powder
2 tbsp (30ml) Dried Parsley
Directions:
Unless you're Hercules, you're probably going to want to microwave the squash for about 6 minutes before you cut into, making sure you poke holes into it for some ventilation. After the squash is soft enough to cut into, make 1/2 in horizontal slices.
Remove seeds and drizzle pieces with olive oil, salt and pepper. Roast in oven for about 40 minutes.
Remove from oven and pull apart "spaghetti" with a fork. Set aside and make the sauce.
In a sauce pan sauté garlic and olive oil for about a minute or until the garlic begins to brown slightly. Slowly whisk in the half and half and parmesan cheese together on a low heat. Don't turn the heat too high or the cream, oil, and cheese won't mix properly. Stir in one tablespoon of ricotta, not necessary but I had it on hand to add a little extra creaminess. Season with garlic powder, salt, and pepper and remove from heart. Add to your squash and enjoy!
