The Pioneer Woman Tasty Kitchen
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Spaghetti Squash with Sundried Tomatoes and Garlic

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

This is a great time of the year to enjoy many squash varieties. Spaghetti squash is one of my favorites. The garlic and sundried tomatoes really complement the delicate texture of the squash. Serve alongside any delicate fish or simply prepared chicken. Enjoy!

Ingredients

  • 1 whole Medium Size Spaghetti Squash, Halved And Seeded
  • 1 cup Water
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Chopped
  • 3 whole Large Cloves Garlic, Peeled And Minced
  • ¼ cups Bottled Sun Dried Tomatoes In Olive Oil, Chopped
  • ¼ teaspoons Red Pepper Flakes (optional)
  • 3 Tablespoons Parsley, Chopped
  • ½ teaspoons Salt

Preparation

1) Preheat oven to 350 degrees.
2) Carefully cut squash in half lengthwise. Using a large spoon, scoop out seeds and discard. Place halved squash cut side down on a foil-lined cookie sheet with sides. Place in the oven and pour water into the pan.
3) Bake for 45 minutes. The squash should be soft to the touch. Remove from the oven and place on a cooling rack. Carefully flip the squash over and allow to cool enough to handle. Using a fork, remove spaghetti-like flesh from the outer shell and place into a medium-sized bowl. Set aside.
4) Heat a medium-sized nonstick pan or cast iron skillet over medium heat. Add olive oil to the pan, add onions; cook until translucent. Add garlic, sun dried tomatoes, and red pepper flakes; sauté for one minute. Add cooked squash, parsley and salt; heat through. Taste, adjust seasoning if necessary.

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3 Reviews

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pattycake on 7.21.2012

Topped with a little grated Parmesan at the end. It was delish!

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clombardi on 1.21.2011

I love this! I found myself eating all the leftovers (cold) the next day. That’s a good sign, right? It was a hit with the kiddos and my older kids loved scraping out the squash after it was cooked. Such a super easy side dish that would go with so much. We’ve already made it a few times. Thanks for sharing!

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Sex, Food, and Rock & Roll on 9.22.2010

I used bacon fat instead of olive oil, and replaced some of the onion with shallots, and oh MY this was gooood! We ate more of it with a side of french bread dipped in garlic-infused olive oil for a delicious, light dinner. Thank you for sharing this recipe!

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