Have you ever made spaghetti squash?? It will not fool anyone into thinking they are eating pasta; however, it’s a great side that pairs well with many sauces. Plus, it’s a vegetable, so you feel good about eating it.
Spaghetti squash is terrific with tomato sauce, but I wanted to try something different. I really wanted to make a pesto, but I didn’t have any basil or parsley and I didn’t have the energy to run to the store. Even though there is one less than 1/2 a mile from my house… Anyway, I decided roasted garlic would make a great base for a sauce.
If you’re one of those people where garlic comes out your pores, then you may want to avoid this recipe! The first time I saw roasted garlic, a chef was preparing it as a standalone dish. What?!? Garlic is great for flavoring, but a side dish by itself?! No way!!! Um…yeah…I was wrong! Roasted garlic is mellow and delicious! It is also fantastic in a number of recipes!!
1 spaghetti squash
3 Tbsp. olive oil
Salt and pepper
3 bulbs of garlic
1/2 c. Parmesan cheese
1 tsp. Sriracha
- Preheat the oven to 400 degrees. Slice the squash in half and scoop out the seeds (just like a pumpkin.) Then, drizzle the insides of the squash with 1 Tbsp. of olive oil, salt, and pepper. Turn the squash and rub olive oil on the skin. Roast with the flesh down, so the inside of the squash with steam in the oven. Bake for 30-35 minutes.
2. Slice the top of each bulb of garlic. Drizzle with olive oil and salt. Wrap in aluminum foil. Bake for 35-45 minutes.
3. Once the squash cools, use a fork to scrape the flesh into small strands. In a food processor, squeeze in the roasted garlic bulbs. Next, add the Parmesan cheese and Sriracha. Blend, then stream in about 2 Tbsp. of olive oil. Spoon the garlic sauce over the squash. Use a fork to stir. Voila!
Also, probably not the best dish to eat before a dentist appointment. Oops.
[yumprint-recipe id=’26’]