Spaghetti Squash Pasta in Garlic and Olive Oil

Name: Spaghetti Squash Pasta in Garlic and Olive Oil
Prep time: 8 min
Cook time: 50 min
Total time: 58 min
Yield: 4
Ingredients: 1 spaghetti squash; 2 tbsp olive oil; 2 cloves garlic; 5 Chanterelle mushrooms, thinly sliced; 1 pinch sea salt; 2 tbsp parsley, minced; ¼ cup pumpkin seeds, sprouted

April 18, 2022 Andrea Wyckoff

Spaghetti Squash Pasta in Garlic and Olive Oil

I love that spaghetti squash is virtually starch-free (starch content may vary depending on variety and season). For certain, spaghetti squash has the lowest starch content of any winter squash. I often bake 2 spaghetti squash at a time, so that I have a leftover prebaked spaghetti squash waiting for me in the fridge to simply heat up for another meal the next day. You can top spaghetti squash with any pasta sauce you like but I enjoy it very simply as prepared in this recipe: with garlic, olive oil, Chanterelle mushrooms, parsley, and pumpkin seeds. To really go all-out: sprinkle with my Brazil Nut Parmesan!

Ingredients

spaghetti squash		1
olive oil		2 tbsp
garlic		2 cloves
Chanterelle mushrooms, thinly sliced		5
sea salt		1 pinch
parsley, minced		2 tbsp
pumpkin seeds, sprouted		¼ cup

Directions:

Slice spaghetti squash in half and spoon out the seeds (discard seeds).
Lay spaghetti squash halves on a baking sheet and bake at 425°F for 40 to 50 minutes, or until soft.
Remove from oven, let rest a few minutes, then gently “shred” the squash into “noodles” using a fork.
Heat up a skillet over medium heat, then add in the oil, garlic, and mushrooms.
Cook the mushrooms for 3 minutes, then add in the squash and saute together for 2 minutes.
Garnish with parsley and pumpkin seeds or sprinkle on my Brazil Nut Parmesan.
Serve Spaghetti Squash Pasta in Garlic and Olive Oil and enjoy!