Sumptuous Spaghetti Squash





Bake pierced whole squash @ 375 for approx. 40 minutes

Remove from oven and set aside until cool enough to handle.

Slice squash in half lengthwise and spoon out seeds (set aside and cook afterwards using our pumpkin seeds recipe found in miscellaneous section).

Using a fork, flake & shred downwards, the inside of the squash, onto a large bowl to remove the strands of squash.

Sumptuous Spaghetti Squash

by Marco Girgenti

YIELD: 4 Servings for entire squash


1 spaghetti squash
2 tbsp. butter or EVOO
2 garlic cloves
2 chopped sun dried tomatoes
1/2 cup freshly chopped basil, or to taste
OPTIONAL: freshly grated parmesan cheese
NOTE: The above ingredients are for one half of the shredded squash

In a pan heat 2 tbsps. extra virgin olive oil or butter with 2 large cloves garlic (left whole or minced) & 2 chopped sun dried tomatoes (or olives) for 3-4 minutes.
Add 1/2 the spaghetti from the whole squash to the frying pan and stir to combine.

Season with salt & pepper to taste. Heat and stir for approximately 3-5 minutes until heated through.

Serve and sprinkle with 1 tbsp. chopped fresh basil (or parsley) and 1 tbsp. shredded parmesan (if desired) in each serving.

To cook the entire squash, use a wok or large frying pan and double the ingredients listed.