Spaghetti Squash


Autumn is here and spaghetti squash is in season. I found some delicious ones at Sprouts. Clinton Kelly made two great recipes on The Chew yesterday. His Spaghetti Squash with Roasted Red Peppers recipe was meant to be a light, healthy dish you can have during the week. But when it comes to the weekend, Clinton Kelly made a sinfully great savory dish, his Cheesy Squash Fondue recipe. I made the one with roasted red peppers last night and tonight I plan on making the cheesy fondue recipe.
Estimate: 12 half-cup servings 
1 medium Spaghetti Squash (cut in half, seeds removed) – I bought a 2.86 pound squash at .88 cents per pound at Sprouts
3 Cloves Garlic (minced)
1 cup Roasted Red Peppers (chopped)
1/4 cup Parsley (chopped)
Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper
Preheat oven to 400 degrees.
I used a small spoon to remove the seeds. Brush the flesh side (inside) of the squash with olive oil and season with salt and pepper. Then place them flesh side down on a parchment paper-lined sheet tray or you can use foil and spray with cooking spray.
Roast for 45 minutes or so until fork tender.
Once cool enough to handle, scrape all of the spaghetti squash out of the skin and discard the skin. You may find a few more seeds, just pull them out as you go.
Sauté garlic in a large sauté pan in a drizzle of olive oil (your desire on the olive oil) over medium high heat for 2 minutes, until fragrant. Clinton Kelly said this is to get the raw flavor out of the garlic, rather than to brown it.
Remove from heat and add parsley, spaghetti squash, and roasted peppers.
Toss to combine, add salt and pepper to taste, and serve.
This recipe is only 32 calories per serving, so enjoy! Daphne Oz said this was a great recipe to try any day of the week, because it’s so easy, delicious, and nutritious. I can’t argue with her. It is amazing and healthy!