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Sunday, December 16, 2012

Roasted Spaghetti Squash and Garlic Chips

This year was the first time that Ben and I planted a real garden. Not a pot with some herbs in it but a real deal raised garden bed with 17 different types of fruit and veggies and over 40 plants. It became a serious ritual of mine to walk out each morning and gawk over our growing plants. When first deciding what to plant for our summer garden I knew I had to have spaghetti squash! 

There are endless ways to cook and use spaghetti squash. For starters you can use it any way you would spaghetti! I love mine with a home made pesto sauce...yuuum! But one of my favorite and easiest ways to eat it is roasted. This is no ordinary roast. This roast is kicked up 10 notches! Can you say garlic! Roast your spaghetti squash with homemade garlic oil accompanied by fried garlic chips and you'll be eating spaghetti squash by the bushels! 

Roasted Spaghetti Squash with Garlic Chips

1 large spaghetti squash
4-6 cloves garlic
1/4 cup olive oil
salt and pepper

Preheat oven to 400 degrees. While oven is heating place olive oil in pan on medium high heat. Remove skins from garlic cloves and slice very thin lengthwise. 
Once oil is hot place garlic into pan and fry until just golden brown. Remain very close to your pan as the garlic can go from golden brown to burnt in a matter of seconds. 
Place garlic on paper towel to drain and reserve oil to use on squash.  Cut your spaghetti squash in half length wise and take out all of the seeds and pith. Once cleaned, drizzle with your reserved garlic olive oil and season with salt and pepper. Place spaghetti squash on oven pan and roast in for 50 minutes. Once roasted, pull out of oven and let rest for a few minutes. Take a fork and scrape the inside flesh of the squash. Transfer pulp to a bowl and toss with extra garlic olive oil if needed. Taste for salt and pepper. Sprinkle with garlic chips and serve!

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