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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I make this often with my overload of garden spaghetti squash, my family loves this with fresh grated Parmesan cheese sprinkled on top, I also like to add in some crushed red chili flakes - prep time does not include roasting the squash. Ingredients:
3 tablespoons olive oil (can use half butter and oil) |
1 small onion, chopped |
1 -2 tablespoon fresh minced garlic |
1 large spaghetti squash, roasted |
1/4-1/2 teaspoon seasoning salt (or to taste) or 1/4-1/2 teaspoon white salt (or to taste) |
fresh ground black pepper (to taste) |
freshly grated parmesan cheese (optional) |
Directions:
1. Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl.
2. Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender.
3. Add in garlic and cook stirring for 1 minute.
4. Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking.
5. Season with fresh ground black pepper to taste.
6. Sprinkle with Parmesan cheese.
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