American Cuisine

Spaghetti Squash Al Dente Recipe- American Special

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Spaghetti Squash Al Dente Recipe- American Special

Spaghetti Squash Al Dente is a nutritious and adaptable dish that provides a pasta-like experience with a healthy twist. Roasted until tender and lightly seasoned, this squash offers a pleasantly firm texture that’s ideal as either a side or main course. Topped with a drizzle of olive oil, Parmesan cheese, and fresh herbs, it’s a delicious and satisfying low-carb alternative to classic pasta dishes.

  • Prep Time5 min
  • Cook Time35 min
  • Total Time40 min

Spaghetti Squash Al Dente Ingredients:

  • 1 large spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley or basil for garnish (optional)

How to make Spaghetti Squash Al Dente :

1

Preheat Oven:Preheat your oven to 400°F (200°C).

2

Prepare Spaghetti Squash:Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3

Drizzle the cut sides with olive oil and season with garlic powder, onion powder, salt, and pepper.

4

Roast Squash:Place the squash halves cut-side down on a baking sheet lined with parchment paper.

5

Roast for 40-45 minutes, or until the flesh is tender and easily pierced with a fork.

6

Shred Squash:Once the squash is done roasting, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.

7

Serve:Transfer the spaghetti squash to a serving dish. Toss with a little more olive oil if desired and sprinkle with Parmesan cheese and fresh herbs if using.

Recipe Notes :

Texture: Roasting the squash until tender but still slightly al dente gives it a satisfying texture reminiscent of pasta.

Seasoning: Adjust the seasoning to taste. You can add other spices or herbs according to your preference.

Serving: This dish is versatile and can be served as a side or main course. It pairs well with marinara sauce, pesto, or simply with a sprinkle of cheese and fresh herbs.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid overcooking.

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