Tuesday, June 4, 2013

Spaghetti Squash

This time of year the spaghetti squash are bountiful. Since trying to eat healthier (my exception is cupcakes :)) I have tried to make our dinners filling and so flavorful that we don't even want dessert. I am always trying new veggies and fruits. Whenever I go to the grocery store, I'm that person that has so much in her cart that it looks like I'm making veggie and fruit trays for a party! I do end up using it all by the end of my week. I try to meal plan but I do buy extra and just "create" a meal or a side with what I have left over; those are sometimes my best dishes!

This spaghetti squash recipe is so good! Yes, there is heavy cream and butter in it, but not too much. It's much better for you than a pasta with Alfredo sauce too! See if this satisfies your craving for a heavy pasta; I think I might make a believer out of you.

This recipe is also gluten free!

1 medium spaghetti squash
1-2 garlic cloves minced
1 cup green peas
3 TBSP butter
1/2 cup shredded Parmesan cheese (more to taste; use a zester to get the Parmesan even thinner)
1/4 cup heavy cream
1 tsp garlic powder
salt and pepper to taste

Preheat oven to 375 degrees

Cut spaghetti squash in half length wise and scoop out seeds and filling (like you do with a pumpkin) Drizzle with olive oil and salt and pepper. Roast on a cookie sheet for 30 minutes. Remove from oven and let cool. Once cool enough to touch, shred the spaghetti squash with a fork length wise, the squash will start to peel away from the skin and look like spaghetti pasta.

In a pan over med/high heat, add butter and melt. Add in garlic and cook for about a minute or until fragrant. Add a bit of salt and pepper and add in shredded spaghetti squash. Once added, cook in butter sauce over med heat for about 5 minutes, using a fork to separate the squash and get the butter throughout. Add more salt and pepper to taste. Add in the peas (I use frozen peas and microwave them for about 2 minutes in a bit of water to heat them through) and the garlic powder. Stir to combine. Add in the Parmesan cheese and the heavy cream and heat through until the cheese is melted. Taste the seasoning and add more salt and pepper to taste.Top with Parmesan cheese and serve immediately.