Tuesday, September 23, 2008

Spaghetti Squash Aglio e olio


A quick dish of Pasta Aglio e Olio, subbing spaghetti squash for the pasta. The spaghetti squash gave the dish an interesting twist, crushed red pepper gave it a little kick. This dish can be ready in the time it takes to roast the squash, about 30 minutes depending on the size of your squash. Just before the squash if finished cook 2 heaping tablespoons of minced garlic in about 1/4 cup of good quality olive oil over low to medium low heat. Be careful not to let the garlic burn by removing it from the heat just as it starts to brown. Toss the oil with the squash and serve.

1 comment:

The Dalai Mama said...

YUM. Definitely my favorite way to eat spaghetti squash.