April 1, 2011

Parmasen Spaghetti Squash

Good News. It's a boy!

It's official, I'm an aunt. After a grueling 24 hours of labour, my sister had a baby boy - Jaxon Phillips born March 31, 2011, 8 lb 1 oz.

It sounds as though she had quite the labour. I imagine it was like participating in an iron-man, while being tortured at the same time.

While my sister was in labour, I cooked. This is what I do.

I made spaghetti squash. Salty, delicious, stringy, spaghetti squash.

Parmesan Spaghetti Squash Recipe

1 spaghetti squash
1 tbsp canola oil
1 garlic clove, chopped into big pieces
1 tbsp lemon juice
salt and pepper to taste
1/2 cup shaved Parmesan cheese

1. Preheat of to 375 F.

2. Cut the squash in half. Try not to chop your hand off in the process. Scoop out the seeds and strings. Place the 2 squash halves face down on a baking dish, filled with 1/4 inch of water. Bake uncovered for 40 minutes.

3. While the squash is baking, fry the garlic in oil. Once it's brown. Set to the set.

4. Once the squash is done, scoop the stringy insides into a bowl. Drizzle the oil (minus the garlic), on the squash and mix in lemon juice, salt, pepper, and cheese.

This recipe is so darn tasty and it's low in calories. Spaghetti squash has only 45 calories per cup.

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