Crunchy Salty Sweet

I’m on day 17 of my 20 day reset and all I want is some pasta, bread and cheese 😛

In the meantime, I made this super garlicky spaghetti squash. Honestly – it was SO delicious, and I almost (almost…) forgot I wasn’t eating pasta.

Preheat the oven to 375 degrees.

Place the squash in a baking dish and stab it a few times to let the steam escape.

Bake for 60 minutes, or until a knife easily slides into the squash.

Cut the squash in half length-wise.

Scrape the seeds from the middle of the squash and toss.

Using a spoon or fork, scrape the squash ‘noodles’ out of the squash. If it doesn’t give, very easily, place back into the oven for 10-15 more minutes.

In a sauté pan, heat the oil and garlic over medium heat for 1-2 minutes.

Toss the squash into the pan and cook for a minute or two.

Sprinkle with salt and pepper to taste.

Finish with freshly grated parmesan cheese if you’re allowed.

Remove from the heat and eat immediately.

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Adapted from: Steamy Kitchen

Makes: 2-4 servings, depending on the squash

Prep: 5 minutes, Cook: 65 minutes, Total: 70 minutes

• 1 spaghetti squash
• 2-3 cloves garlic, minced
• 1 1/2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons parmesan, optional

Preheat the oven to 375 degrees.

Place the squash in a baking dish and stab it a few times to let the steam escape.

Bake for 60 minutes, or until a knife easily slides into the squash.

Cut the squash in half length-wise.

Scrape the seeds from the middle of the squash and toss.

Using a spoon or fork, scrape the squash ‘noodles’ out of the squash.

In a sauté pan, heat the oil and garlic over medium heat for 1-2 minutes. Make sure the garlic does not brown.

Toss the squash into the pan and cook for a minute or two.

Sprinkle with salt and pepper to taste.

Finish with freshly grated parmesan cheese if you’re allowed.

Remove from the heat and eat immediately.