Spaghetti Squash with Garlic and Olive Oil

This is my favorite way of preparing spaghetti squash. It makes a lovely, low calorie side dish to serve with any vegetarian entree.

Serves 6.

Ingredients:

• 1 medium spaghetti squash (3-4 pounds)
• 2 Tbsp olive oil
• 2 Tbsp parley, chopped
• 3 cloves garlic, crushed
• 1 tsp sea salt (or to taste)
• 1/2 tsp crushed black pepper

Directions:

1. Preheat oven to 350 degrees F.
2. Wash squash and pierce it in a few places with the tip of a sharp knife.
3. Place whole squash on a baking tray and cook 40 minutes, or until a knife goes into the squash fairly easily.
4. Allow the squash to cool 15 minutes or until you can handle it safely.
5. Cut the squash in half lengthwise. Using a spoon, remove seeds and strings.
6. Scrape the squash “noodles” into a bowl, reserving the shell if using for serving purposes.
7. Toss with oil, garlic, parsley, salt and pepper. Serve hot or warm.