I made this last week but baked the spaghetti squash. I just spayed it with olive oil and put on a backing sheet. In the oven at 425 for 25 min. It’s fun pulling the stands with a fork. I also added cherry tomato  finely shopped red pepper and a pinch of red pepper flakes.  Just for something different. 

- Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

April 22, 2021 — Aileen Selkirk

Leave a comment