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Italian Spaghetti Squash

Ingredients

  • 1 small spaghetti squash (about 3-4 pounds)
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • ¼ cup onion
  • ¼ teaspoon of pepper flakes
  • ¼ teaspoon of dried basil (you can use fresh too)
  • ¼ teaspoon of dried oregano
  • ½ teaspoon of salt (or to taste)
  • ¼ cup shredded parmesan cheese

Equipment Needed

  • Cutting board & knife
  • Measuring cups 
  • Spoons
  • Frying pan

Directions

  • Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes. 
  • Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes. 
  • Heat a large sauté pan with olive oil, onion, and garlic over medium-low heat. When garlic becomes fragrant, add spices and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt.

This recipe was submitted by Kelly Ann Kowalski as part of the Food Policy Council of Buffalo and Erie County's Emergency Eats Recipe Challenge. 

Emergency Eats cookbook cover page. There is a cutting board with various ingredients on it.
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