2. Garlic Spaghetti Squash
This delicious dish is delicate on the palette and absorbs the flavors from the garlic, herbs, pine nuts and cheese. It’s an excellent light meal that’s ideal for the afternoon. Be careful with the garlic if you have an evening date.
1-medium squash halved and seeds removed.
2-cloves minced garlic.
¼-cup chopped parsley.
2-cloves garlic, minced
2-tablespoons chopped basil.
½-cup toasted pine nuts.
¾-cup grated parmesan cheese.
2-teaspoons white vinegar.
1-tablespoon olive oil.
Crushed Himalayan pink salt and cracked black pepper.
Preheat oven to 375F. Rub the skin of the squash with olive oil and crushed salt. Place squash face-down on a baking tray greased with grass-fed butter. Roast squash for 25-minutes until the surface begins to wilt. Pull the squash from the oven and let it cool for 8 to 10-minutes.
Scrape the inside of the squash with a fork to achieve long, thin squash spaghetti. Place the spaghetti in a colander and pat dry with a paper towel.
Place a large skillet with olive oil over medium heat. Add the garlic and cook for a minute until browned. Stir in the spaghetti with the vinegar, herbs, and ¼-teaspoon of salt. Cook for 2-minutes until heated.
Remove from the heat and sprinkle with parmesan and fresh herbs, garnish with pine nuts and serve.