I’ve got another healthy “pasta” recipe for you!
Agh, I can’t believe we are almost at the end of winter squash season!!! I am not nearly ready to begin giving up my beloved butternut, acorn, and spaghetti squashes!
You can be sure that I am stocking up on them all at the grocery store this week….
Good thing they last for months!
I can certainly say that I’ve fallen in love with spaghetti squash all over again this winter.
I used to think that spaghetti squash was too complicated and difficult, but really, I was just trying to be too complicated and difficult with what I did with it!
That’s why I love this recipe, it’s punchy and flavorful enough that it definitely takes mellow spaghetti squash up a notch, but it’s so simple and effortless that you don’t feel like you’ve got to put in a whole bunch of work to get this amazing dish!
This healthy side dish is filling and aromatic, and is really easy to make. In fact, you can cook and refrigerate the spaghetti squashes ahead of time if you wanted, and then “shred” and heat them with the mozzarella and herbs right before serving!
However you plan to make this easy, cheesy herbed spaghetti squash, make sure you try it before the season ends!
(Or do like me and just stockpile them for spring…)
¡Vivan las spaghetti squashes!
- 1 spaghetti squash
- 1 tablespoon olive oil, plus more for brushing the squashes before baking
- 8 cloves of garlic, diced
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup chopped fresh cilantro
- 1 cup shredded mozzarella
- Preheat the oven to 375 degrees F.
- Carefully with a very sharp knife, cut your spaghetti squash in half lengthwise from top to bottom. Scoop out the pulp and seeds from the middle with a large spoon.
- Brush the insides of the halves of spaghetti squash with olive oil and place them face down in a baking dish. When the oven has preheated, place the baking dish in the oven and cook the squash halves for 45-50 minutes or until tender when pierced with a fork.
- When the squashes have cooked all the way through, set them aside to cool for a bit until they are manageable. When they've cooled, rake the spines of a fork crosswise through the spaghetti squash to release the spaghetti strands.
- Heat the tablespoon of olive oil in a large skillet over medium-high heat. When it's hot, add the spaghetti squash, minced garlic, salt, and pepper to the pan. Sauté, tossing frequently, until the salt and pepper are evenly distributed and the garlic begins to turn translucent and golden, about 3-5 minutes.
- Add the chopped cilantro and mozzarella, reduce the heat to medium, and toss the contents of the pan until everything is cheesy and melty.
- Serve warm.