Spaghetti Squash Recipe Olive Oil And Garlic
Cook for about 2 minutes to heat through.
Spaghetti squash recipe olive oil and garlic. Taste and add salt or pepper if desired. When cooled shred the spaghetti squash and set aside. Until garlic is the color you like best add salt and pepper.
Lightly sprinkle with kosher salt. Transfer the spaghetti squash to a medium sized skillet and add the squash and butter or olive oil we did both to the sautéed shallots garlic and parsley. Stir in spaghetti squash vinegar herbs and 1 4 teaspoon salt.
Spread mixture evenly on the cut side of the spaghetti squash. Place spaghetti squash in a baking dish cut side up. Add the heavy cream.
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. As squash is cooling saute garlic and olive oil in a pan.
In small saucepan heat oil over medium heat. They are like nature s pasta maker. Cook for a few more minutes to get all the flavors going.
Cook for another 3 5 minutes. Add water or wine salt and pepper. Using fork shred squash into strands.