- 1 spaghetti squash
- 3-4 cloves of garlic minced
- 2 tablespoons olive oil
- 1 small onion chopped
- 1/4 cup water
- salt & pepper to taste
- 2 tbsp Celery leaves for garnish chopped
Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish, place squash face-down, then add 1/4 cup of water.
Bake at 375 for 25 minutes, then turn squash over and cook for another 25 minutes or until soft.
Alternatively, you can also put the halves in an Instant Pot for 1 minute on steam.
As squash is cooling, saute garlic and olive oil in a pan. Add in chopped onions.
Using a serving fork, scrape squash out and into the pan with the garlic and olive oil.
(Using long strokes, the fork should make the squash come out in long, thin, spaghetti-like strands.
Cook for another 3-5 minutes. Add salt and pepper. Garnish with chopped celery leaves.
This serves 2 people as a main course, 4 as a side dish.
Recipe and photo from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=165089