Best Spaghetti Squash Made Easy

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 Ingredients:

1 SPAGHETTI SQUASH

GARLIC (5-10 cloves, finely chopped)

LEMON zest and juice

BUTTER (1-2 Tbsp)

OLIVE OIL (¼ cup)

PARSLEY (½ cup, chopped)

SALT and PEPPER to taste

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The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of

the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need;

They are simple and fresh ingredients, so there really is no wrong way to make this dish.

The best spaghetti squash doesn't get more super simple than that!

Best Spaghetti Squash ...super simple, low fat, low carb recipe

When buying a spaghetti squash, choose one that seems heavy for its size. 

carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer "noodles".

Place cut sides down in shallow water in a roasting pan.

Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary 

according to the size of the squash.

It's important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will 

make the ingredient mushy.

Remove squash from the oven and carefully turn halves over to check for doneness --the water will be hot and steam will be trapped under 

the squash, so be cautious.

Allow squash to sit 5-10 minutes to cool slightly for easier handling. 

Insert a fork and twist out strands of "spaghetti". Once the fork has done its job, use a spoon to scrape out the remaining squash; it's edible 

all the way to the rind,

so don't waste any!

Heat a skillet and melt cooking oil on medium heat.

Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes 

as well.

Add a bit of butter for extra flavor (this is optional).

Add the spaghetti squash to the skillet and mix with the garlic.

Add salt and pepper to taste, add lemon zest and juice, and stir.

Turn off the heat and add in a bit of dark, flavorful olive oil.

You can also stir in a bit of freshly grated Parmesan Cheese if desire, but this is optional.

Add fresh chopped parsley for bright flavor and color, and mix well.

And that's it.

This recipe makes a nice side dish or a very healthy entree.

Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!

Detail information 

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