Spaghetti Squash with Garlic and Olive Oil


Spaghetti Squash with Garlic and Olive Oil

Spaghetti Squash with Garlic and Olive Oil


The initial pleasure that I get from squash comes from looking at their shapes, sizes, colors, and to traveling to farmlands (real or imagined) to see an abundance of yellow and orange-toned field crops ready for the picking. If you’re looking for fiber, winter squash is an excellent source. The starch components in winter squash are what make it a super veggie by providing antioxidant, anti-inflammatory, and insulin-regulating properties. Oh, it also has 214.1% of your daily nutritional needs of vitamin A and 38% of your needs for vitamin C.

I’ve always wanted to make spaghetti squash. It’s an absolutely perfect looking and healthier “spaghetti”, but without all the unwanted carbs. Don’t get me wrong, carbs are fine, but if it comes to a choice between flour based or vegetable based carbs, I sometimes prefer to go with the veggie for the nutrients and antioxidants it provides—especially when that vegetable is considered a power food. Oh, and it’s gluten-free, which is perfect for anyone with gluten intolerance.

It’s had to believe but I’ve never made spaghetti squash before. Because it was new for me, I looked around at several recipes on the internet. There was a Moroccan Spiced Squash on SmittenKitchen, and another good one on AllRecipes, but I settled on modifying a simple recipe for spaghetti squash with garlic and olive oil that I found on Steamy Kitchen. It is similar to my recipe for whole wheat pasta with garlic and olive oil, and judging from the feedback on that one, it was a hit. This one looks like another hit and another recipe for my healthy eating habits.


Servings:  4         Prep Time: 5 minutes      Total Time: 1 hour and 10 minutes



1 spaghetti squash (3-4 pounds)

2 tablespoons olive oil

4-5 cloves garlic, finely minces

¼ cup minced parsley

½ teaspoon salt

2 to 3 tablespoons minced parsley, or basil

2 tablespoons parmesan cheese

¼ teaspoon black pepper

Cracked black pepper to taste



Pre-heat the oven to 375°

1. Line a large pan with tin foil. Cut a slit about 3 to 4 inches long in the squash, deep enough to reach the center. Place the squash in the pan and bake it for 60 to 70 minutes, or until you can easily insert a paring knife through the skin. Let it cool 8 to 10 minutes.

Cut a slit into the squash and place the squash on a foil lined pan.

Cut a slit into the squash and place the squash on a foil lined pan.

2. Slice the squash in half from top to bottom. Scrape out the seeds and discard them, or save them to toast for snacking. Use a fork and scrape the squash meat along the length; it will easily shred out in long strands that look like pasta! You should be able to scrape easily down to the inner shell.

Use a fork to pull out the strands from top to bottom.

Use a fork to pull out the strands from top to bottom.

3. Heat the oil and the garlic in a 10-inch skillet over medium heat. Being careful not to burn it, cook until the garlic turns a whitish color— about 2 minutes. Add the salt and parsley, swirl it around and then add the spaghetti squash threads and toss together well.

To Serve: Place in a bowl and sprinkle with the parmesan cheese and give it a few cracks of black pepper. Spaghetti Squash makes a nice side to Roasted or grilled chicken.



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This recipe is also posted at Pennywise PlatterFull Plate Thursday, and Whole Foods Wednesday, and Slightly Indulgent Tuesday