Spaghetti squash with garlic oil and parmesan
Spiralized squash tossed with hot garlic oil and cheese becomes a light, warm-you-up dinner in the time it takes to heat a pan. This shelf item cooks in minutes without the oven, so dinner comes together on a weeknight.
About 340 calories a serving, 9 g protein, 8 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 ounces [55 grams] parmesan cheese
From your shelf
- 1 package spaghetti squash veggie spirals
Staples
- 3 tablespoons oil
- 3 cloves garlic
- to taste salt
- to taste pepper
- Slice 3 cloves garlic thin. Heat 3 tablespoons oil in a large skillet over medium heat and add the garlic; stir often until it turns golden and fragrant, about 2 minutes, then remove with a slotted spoon and set aside.
- Add the entire package of spaghetti squash spirals to the hot oil and turn the heat to medium-high. Toss often for 5 minutes until warmed through and some spirals brown lightly at the edges.
- Season with salt and pepper to taste. Divide between two bowls, top with the reserved garlic crisps and 1 ounce [28 grams] shaved parmesan per bowl, and serve.
Note Swap fresh lemon juice for the cheese if you prefer brightness over richness. Leftovers keep three days cold and are good tossed into a salad. Serve with crusty bread to soak the oil.
On the label
SPAGHETTI SQUASH.
Green Giant, frozen vegetables, serving 85 GRM, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as squash, spaghetti. Half of it left? Use up the squash.