Spicy Sauteed Spaghetti Squash

Posted by on May 16, 2010 | Comments Off on Spicy Sauteed Spaghetti Squash

spaghettisquash

Version 1

1 medium spaghetti squash
3 TBSP butter, ghee, or coconut oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (or to taste)
pure salt

  • Preheat oven to 375 degrees.
  • Liberally prick the spaghetti squash with a fork to prevent it from bursting when baking.
  • Place the whole squash on a baking sheet & bake for about 1 hour or until the squash is tender when pierced with a knife.
  • Cool for 10 – 15 mins.
  • Halve the squash lengthwise & discard the seeds.
  • Use a fork to extract the stringy flesh & place in a bowl (drag the fork from one end of the squash to the other until all stringy flesh is removed).
  • Heat ghee in a large skillet and add garlic & red pepper.
  • Cook over medium heat, stirring until the garlic just begins to color, about 2 mins.
  • Add the squash flesh & salt and toss together until heated through.

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(Don’t burn the pine nuts like I did this particular time!)

Version 2

1/4 cup pine nuts, toasted
1 medium spaghetti squash
2 TBSP butter, ghee, or coconut oil
1/2 cup chopped fresh basil
pure salt & freshly ground, black pepper to taste

  • Preheat oven to 375 degrees
  • Toast pine nuts in a dry skillet over low heat until just toasted (or you can put them on a baking sheet & bake in the oven for a few minutes). Careful not to burn them – they cook quickly!
  • Set aside to cool.
  • Liberally prick the spaghetti squash with a fork to prevent it from bursting when baking.
  • Place the whole squash on a baking sheet & bake for about 1 hour or until the squash is tender when pierced with a knife.
  • Cool for 10 – 15 mins.
  • Halve the squash lengthwise & discard the seeds.
  • Use a fork to extract the stringy flesh & place in a bowl (drag the fork from one end of the squash to the other until all stringy flesh is removed).
  • In a large skillet, melt the butter over low heat.
  • Add the squash strands, and toss while reheating.
  • Stir in the pine nuts, basil, salt & pepper.

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SIDE NOTES:

~  Definitely worth noting… These 2 versions are good combined into one. How can you go wrong adding garlic & red pepper to basil & pine nuts? I use any combination of these ingredients when I make this (depending on what I have on hand).

Enjoy!

 For those avoiding certain foods, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating dairy free use coconut oil instead of butter.  If avoiding nuts, omit the pine nuts (or use version 1).


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