Best Spaghetti Squash Recipe -simple low fat low carb dish

Best Spaghetti Squash Recipe -simple low fat low carb dish

August 2, 2019 100 By William Morgan


chef buck here and today we’re
going to cook up a spaghetti squash
we’ve got a small
squash so I’m going to go ahead and
cook this up for a light lunch you know
super simple dish today super simple
super simple super healthy no muss no
fuss not a lot of ingredients but
allowed flavor so stick around
whenever I see a cute little spaghetti
squash like this one I just want to cut
it in half I learned this from camera
girl put a little divot in there kind of
to get you started and then boom and all
there is to it now the first thing I’m
going to do is they got these guts you
just get you a spoon working around in
there and it’s really it’s like the
inside of a pumpkin you know there’s
just seeds and some cobwebby
looking inside there it’ll come right
out
and you don’t have to be manic you know
it doesn’t have to be perfect you know
getting all this stuff out there because
you can eat all that it doesn’t really
matter you could toast up these seeds if
you wanted to I ain’t got that kind of
ambition so boom you just dig your guts
out of there and then I got me a little
flat bottom pan then I’m going to bake
them in a little bit of water cover my
bottom of my pan up you know it’s just
like you know not even a quarter of an
inch
take my spaghetti squash half lay them
down just like that boom and then we’ll
just put them in the oven I’m going to
slide it in here right on the center
rack you got my oven preheated to 350
degrees boom boom we’ll take a look at
it flip it over you want to be careful
handling these things because it’s hot
right out of the oven you know the water
is really hot there’s going to be steam
trapped under here now this looks like
it’s done enough for me because I’m
going to go ahead and saute it just a
little bit more with some garlic a bit
of butter and oil go ahead and test it
here you can see the fork goes easily
into the flesh down here
as well so I’m going to go ahead and
leave this for about 10 minutes and let
it cool off for a handle it anymore
alrighty it’s been about 10 minutes and
they’re still kind of hot but I think
I’m I think I’m macho enough to handle
it which we’re going to do now is take a
fork and just slide it into the side of
the spaghetti squash and just give it a
twist boom boom boom and then your
spaghetti squash strings come right out
give it a twist comes right out these
nice uh these nice pasta like strands
and once you fork down all the nice long
strings you can just get your spoon
go ahead and dig all around the rind and
get as much of the flesh out as you can
you don’t want to waste it and the
closer you get to the edge and spooning
it out like this it’s not going to come
out and those are nice strings so
they’ll still be short pieces I think I
did a pretty good job cleaning that out
and even though it was the dinky do
sighs you know we still got a lot of
meat we still got a lot of flesh out of
the spaghetti squash so this is still
going to be a pretty good-sized dish and
these nice strands you know I didn’t
overcook it that’s the key with
spaghetti squash you don’t want to
overcook it so you hear that it’s still
got a nice crunch although it’s cooked
it’s done but you know you don’t want it
to be mushy all right now the rest of my
dish is going to be super simple now I’m
going to go ahead and heat a skillet
boom on medium heat throw a little bit
of coconut oil in there but you can use
whatever kind of one you like once my
old heat it up I’m going to add in a
bunch of garlic you know if you watched
any of my videos you know I’m kind of a
garlic freak so you can definitely use
less garlic than this if you want to but
there aren’t going to be a lot of
ingredients in this dish there’s more
garlic the better a spaghetti squash by
itself doesn’t have a lot of flavor
which is why it’s a great ingredient you
know because you can use them in all
kinds of dishes
and it will take on the whatever flavors
you add to it so I’m going to go ahead
and give this a minute or two to color
up but these flavors come out a little
bit of this garlic I’m going to throw
just a little bit of butter in here for
a little added flavor and my garlic
starting to color up so I’m going to go
ahead and slide in my spaghetti squash
all right a minute smells fantastic just
with those new ingredients right in
there now I’m going to put some lemon
juice in here but I’ve already invested
the lemon so this is what this is just a
little bit of lemon zest going to add
some a black pepper if you wanted to
really add some heat you could add some
red pepper flakes or some chili powder
if you want but I’m just going to keep
it simple a little bit of salt I’m going
to throw in the juice of 1/2 of lemon
and I’m going to turn the heat off you
know because the spaghetti squash is
already cooked you know we colored up
our garlic got that flavor going yeah
I’m going to go ahead and add a little
bit nice dark extra-virgin olive oil and
that’s really about it and it’s a tad
bit on the yellow side but we can fix
that boom with a bunch of chopped
parsley that’s really all there is to
this dish you know just give it a taste
test you know adjust the flavors as you
need to you know put it in a little more
salt and pepper if you like put in a
little more lemon juice you know if you
wanted to you could mix in a little
freshly grated Parmesan cheese but I’m
just going to keep it simple while there
is to it you know a nice little snack
lunch this will be the spaghetti squash
cam doesn’t burn doesn’t it with my
pasta doesn’t taste like pasta tastes
like vegetables but not the bad
vegetables but you know give this recipe
a try I’ll have it written down below or
you can print it out at a microchannel
com you can print all our recipes there
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we’ll see in the future bye-bye