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)

Roasted Green Beans (From Primavera Kitchen)

(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

Instructions

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!