Garlicky Spagetti Squash

Orange bowl filled with garlicky spaghetti squash on linens

In search of a vegan, grain-free Thanksgiving side? Look no farther than this simple, but incredibly flavorful Garlicky Spaghetti Squash. Spaghetti squash is baked, then shredded and sautéed with red pepper flakes and tons of garlic.

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 150kcal

Ingredients

4 lb. spaghetti squash
10 garlic cloves minced
3 tablespoons extra virgin olive oil
¾ teaspoon freshly ground black pepper
½ teaspoon kosher salt
½ teaspoon red pepper flakes

Instructions

Preheat the oven to 400°F. Line a baking sheet with two layers of parchment paper.
Using a sharp knife, pierce the skin of the spaghetti squash several times so moisture has a way to escape during the cooking process.
Bake the spaghetti squash for 1 hour and 45 minutes, or until the squash's skin has softened and can easily be cut into.
When the squash is soft, remove from the oven, and let cool for 10 minutes.
Cut the squash length-wise, and scoop out the seeds.
Using a fork, shred the squash and form the spaghetti. When everything has been shredded, set aside.
In a large skillet over medium-high heat, add the olive oil.
When the oil is hot, add the garlic and the red pepper flakes. Cook for two minutes, then add in the spaghetti squash, stirring in until the garlic and seasoning is spread throughout.
Season with the salt and pepper, then serve.

Nutrition