Spaghetti Squash Recipe Garlic Olive Oil
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Place cut side down and poke some holes in the skin with a fork.
Spaghetti squash recipe garlic olive oil. As squash is cooling saute garlic and olive oil in a pan. Do not let garlic burn. Add the garlic and continue to sauté for 2 to 3 minutes longer.
Spread mixture evenly on the cut side of the spaghetti squash. Using a serving fork scrape squash out and into the pan with the garlic and olive oil. Using long strokes the fork should make the squash come out in long thin spaghetti like strands.
Place spaghetti squash in a baking dish cut side up. To make the keto spaghetti squash aglio olio preheat oven to 350 degrees then slice the spaghetti squash in half lengthwise drizzle lightly with olive oil and sprinkle with salt and pepper. Add shallots sauteing until translucent about 5 7 minutes make sure they don t burn.
Lightly sprinkle with kosher salt. Until garlic is the color you like best add salt and pepper. Place the cut spaghetti squash open side up on a cookie sheet lined with parchment paper.
Allow the spaghetti squash to cool a bit and then use a fork the shred the inside of the squash. Add the onion and sauté until soft and lightly caramelized 5 to 7 minutes. Using long strokes the fork should make the squash come out in long thin spaghetti like strands.
Add the spaghetti squash and toss to combine thoroughly. When cooled shred the spaghetti squash and set aside. In a skillet on medium heat add butter and remaining olive oil.
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