Sunday, December 28, 2014

Easy Peasy Garlic Butter Spaghetti Squash (with parmesan roasted green beans)

Easy Peasy Garlic Butter Spaghetti Squash 
 (with parmesan roasted green beans)

1 cooked spaghetti squash (clicking will lead to a great cooking link)
1/3 cup fat of your choice (I did half olive oil and half butter)
3 minced (or 1 TBSP) garlic (use fresh!!)
1 Tbsp dried basil (or fresh!)
salt, pepper to taste
1-2 lemons

Shred spaghetti squash. simmer garlic and basil in fat of choice until tender (about 5 mins).
Pour over squash. 
Stir to coat.
Before serving, squeeze lemon on top of the mixture to taste.

(Not pictured but a perfect protein addition was roasted and shredded chicken)

(My only addition to this recipe was a bit of parmesan on top)

  • 2 pounds green beans, trimmed
  • 4 teaspoons extra virgin olive oil
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp chili flakes
  • Salt and Pepper
  1. Preheat oven to 425°.
  2. Place a jellyroll pan in oven for 10 minutes.
  3. In a medium bowl, place green beans and all the ingredients.
  4. Mix well everything together.
  5. Arrange green bean mixture in a single layer on preheated baking sheet.
  6. Bake for about 8 minutes or until crisp-tender.

This recipe got all stars from ALL the kids! Vienna (4) was a little hard to convince, but after she actually tried it she loved it. It wouldn't have been the same without the lemon, though!