Mixing spaghetti squash with pasta seriously amps up the nutrition of any pasta dish!
Ingredients
1 squash
Spaghetti squash
(cooked)
341 gm
Pasta, Capellini/angel hair, dry
(or gluten-free)
1 tbsp
Oregano, fresh
(or dried)
2 tbsp
Basil, fresh
(or dried)
2 clove(s)
Garlic
(or 1 tsp garlic powder)
2 tbsp
Extra virgin olive oil
1 tsp
Sea salt, fine
1/4 cup
Parmesan cheese, shredded
(optional)
Instructions
Preheat oven to 350°F (77°C)
Cut squash in half lengthwise, remove seeds and pulp. Place prepared squashed face down in baking tray filled with enough water to cover the bottom of the squash. Bake in a preheated oven for about 45 minutes, or until you can easily pull apart the strands of the squash with a fork.
Bring a large pot of water to a boil and add a pinch of salt. Cook angel hair pasta for 7-10 minutes, until al dente.
Meanwhile, in a large pan over medium-high heat, add olive oil, oregano, basil, garlic, and salt. Saute until fragrant for 3 minutes.
When pasta is cooked, drain it (but do not rinse it) and add it straight to the pan with garlic, oil, and herbs.
Add cooked spaghetti squash and saute to heat everything through and to coat evenly with oil and herbs. Sprinkle with parmesan cheese and serve.
Notes:
For gluten-free
Use gluten-free pasta
Non-dairy
Omit the parmesan cheese
Nutritional Highlights
Squashis a power-packed veggie that is rich in manganese, vitamin A, B6, vitamin C and folate.
