Garlic Spaghetti Squash

10
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"This was originally posted on BigOven.com, but I had to tweak it a great deal from how it was written because it simply did not work out right. If you'd rather not use wine, you can substitute water, white grape juice, or chicken broth."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (63.6 g)
  • Calories 67.8
  • Total Fat - 6.1 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 2.1 mg
  • Sodium - 87.8 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.5 g
  • Protein - 1.5 g
  • Calcium - 44.2 mg
  • Iron - 0.2 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F.

Step 2

Pour water into a 9x13-inch pan; place squash in pan, cut sides down.

Step 3

Bake at 350F for one hour.

Step 4

Drain water and place squash halves, cut sides down, in a colander to completely drain.

Step 5

Heat olive oil in a small saucepan over medium heat; add garlic and saute 2 minutes.

Step 6

Add wine to saucepan and increase heat to bring to a boil; boil 4 minutes and then remove from heat.

Step 7

When squash has cooled enough to handle (about the same time you remove the saucepan from heat), scrape squash strings from shells with a fork into a large bowl.

Step 8

Sprinkle squash with salt and pepper, then pour sauce over and mix well.

Step 9

Sprinkle Parmesan cheese over top of squash.

Step 10

Serve with additional Parmesan if desired.

Tips & Variations


No special items needed.

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