Best Spaghetti Squash Recipe -simple low fat low carb dish

chef buck here and today we're going to cook up a spaghetti squash we've got a small squash so I'm going to go ahead and cook this up for a light lunch you know super simple dish today super simple super simple super healthy no muss no fuss not a lot of ingredients but allowed flavor so stick around whenever I see a cute little spaghetti squash like this one I just want to cut it in half I learned this from camera girl put a little divot in there kind of to get you started and then boom and all there is to it now the first thing I'm going to do is they got these guts you just get you a spoon working around in there and it's really it's like the inside of a pumpkin you know there's just seeds and some cobwebby looking inside there it'll come right out and you don't have to be manic you know it doesn't have to be perfect you know getting all this stuff out there because you can eat all that it doesn't really matter you could toast up these seeds if you wanted to I ain't got that kind of ambition so boom you just dig your guts out of there and then I got me a little flat bottom pan then I'm going to bake them in a little bit of water cover my bottom of my pan up you know it's just like you know not even a quarter of an inch take my spaghetti squash half lay them down just like that boom and then we'll just put them in the oven I'm going to slide it in here right on the center rack you got my oven preheated to 350 degrees boom boom we'll take a look at it flip it over you want to be careful handling these things because it's hot right out of the oven you know the water is really hot there's going to be steam trapped under here now this looks like it's done enough for me because I'm going to go ahead and saute it just a little bit more with some garlic a bit of butter and oil go ahead and test it here you can see the fork goes easily into the flesh down here as well so I'm going to go ahead and leave this for about 10 minutes and let it cool off for a handle it anymore alrighty it's been about 10 minutes and they're still kind of hot but I think I'm I think I'm macho enough to handle it which we're going to do now is take a fork and just slide it into the side of the spaghetti squash and just give it a twist boom boom boom and then your spaghetti squash strings come right out give it a twist comes right out these nice uh these nice pasta like strands and once you fork down all the nice long strings you can just get your spoon go ahead and dig all around the rind and get as much of the flesh out as you can you don't want to waste it and the closer you get to the edge and spooning it out like this it's not going to come out and those are nice strings so they'll still be short pieces I think I did a pretty good job cleaning that out and even though it was the dinky do sighs you know we still got a lot of meat we still got a lot of flesh out of the spaghetti squash so this is still going to be a pretty good-sized dish and these nice strands you know I didn't overcook it that's the key with spaghetti squash you don't want to overcook it so you hear that it's still got a nice crunch although it's cooked it's done but you know you don't want it to be mushy all right now the rest of my dish is going to be super simple now I'm going to go ahead and heat a skillet boom on medium heat throw a little bit of coconut oil in there but you can use whatever kind of one you like once my old heat it up I'm going to add in a bunch of garlic you know if you watched any of my videos you know I'm kind of a garlic freak so you can definitely use less garlic than this if you want to but there aren't going to be a lot of ingredients in this dish there's more garlic the better a spaghetti squash by itself doesn't have a lot of flavor which is why it's a great ingredient you know because you can use them in all kinds of dishes and it will take on the whatever flavors you add to it so I'm going to go ahead and give this a minute or two to color up but these flavors come out a little bit of this garlic I'm going to throw just a little bit of butter in here for a little added flavor and my garlic starting to color up so I'm going to go ahead and slide in my spaghetti squash all right a minute smells fantastic just with those new ingredients right in there now I'm going to put some lemon juice in here but I've already invested the lemon so this is what this is just a little bit of lemon zest going to add some a black pepper if you wanted to really add some heat you could add some red pepper flakes or some chili powder if you want but I'm just going to keep it simple a little bit of salt I'm going to throw in the juice of 1/2 of lemon and I'm going to turn the heat off you know because the spaghetti squash is already cooked you know we colored up our garlic got that flavor going yeah I'm going to go ahead and add a little bit nice dark extra-virgin olive oil and that's really about it and it's a tad bit on the yellow side but we can fix that boom with a bunch of chopped parsley that's really all there is to this dish you know just give it a taste test you know adjust the flavors as you need to you know put it in a little more salt and pepper if you like put in a little more lemon juice you know if you wanted to you could mix in a little freshly grated Parmesan cheese but I'm just going to keep it simple while there is to it you know a nice little snack lunch this will be the spaghetti squash cam doesn't burn doesn't it with my pasta doesn't taste like pasta tastes like vegetables but not the bad vegetables but you know give this recipe a try I'll have it written down below or you can print it out at a microchannel com you can print all our recipes there thanks for watching giving it a thumbs up and sharing it and being a good citizen in the Internet and we'll see in the future bye-bye

Recommended


Copyright © 2019 LowCarbMatters.com | All Rights Reserved.