Imagine twirling your fork into a plate of "pasta" that's not only incredibly delicious but also surprisingly healthy - welcome to Vanessa Williams' game-changing spaghetti squash recipe! This mouthwatering dish transforms an ordinary vegetable into a culinary masterpiece that will make you forget all about traditional pasta. With its aromatic herbs and simple preparation, this recipe promises to revolutionize your dinner routine, offering a low-carb alternative that doesn't compromise on flavor or satisfaction.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the middle of the oven.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to remove and discard the seeds and stringy pulp from the center of the squash.
- Drizzle 1 tablespoon of olive oil over each squash half, ensuring the entire inner surface is lightly coated.
- Sprinkle dried basil, dried oregano, salt, and pepper evenly over the oiled squash halves, gently rubbing the herbs into the flesh.
- Place the seasoned squash halves cut-side down on a baking sheet lined with parchment paper or a silicone mat.
- Roast in the preheated oven for 30-35 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from the oven and let cool for 5-10 minutes until safe to handle.
- Using a fork, gently scrape the inside of the squash to create spaghetti-like strands, transferring them to a serving dish.
- Garnish with fresh chopped parsley and an additional drizzle of olive oil if desired.
- Serve hot as a side dish or light main course, enjoying the herb-infused, low-carb alternative to traditional pasta.
Tips
- Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- Use a sturdy, sharp knife when cutting the squash to ensure safe and even halves.
- For extra flavor, try toasting your dried herbs briefly in a dry skillet before seasoning to enhance their aromatic qualities.
- Don't overcook the squash - it should be tender but still have a slight bite, similar to al dente pasta.
- If you prefer a more caramelized flavor, try roasting the squash cut-side up and increase the initial roasting time by 5-10 minutes.
- Experiment with different herb combinations like thyme, rosemary, or even adding a sprinkle of parmesan cheese for extra richness.
Nutrition Facts
Calories: 72kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
