The problem with spaghetti Squash is that is has no flavor. It is so bland. Using it in place of noodles for spaghetti to reduce calories is a nice idea, but it doesn’t taste like anything. I have tried numerous recipes and they just don’t have much flavor.
I like this one. I think you just need to get a little heavy handed with the spices. This makes a tasty side dish or you can add some protein, such as sausage or chicken and mix it up as a meal.
Since cooking the squash is the part that takes the longest, you can cook the squash the night before or earlier in the day and then just throw it all together at meal time.
Flavorful Spaghetti Squash with Herbs
- 1 medium spaghetti squash, cooked
- 1 T. avocado oil
- 1/4 c. finely chopped chives
- 1 t. minced garlic*
- 3/4 t. thyme (dried) or 1.5 t chopped fresh
- 1/2 t. rosemary (dried) or 1.5 t chopped fresh
- 1/4 c. fresh parsley, chopped
- 1/4 c. nutritional yeast (or Parmesan cheese if you eat dairy)
- sea salt and fresh pepper to taste
*You can make this low FODMAP by substituting infused garlic oil in place of the avocado oil and minced garlic.
- Cut the squash in half, scoop out the seeds. Bake the squash in oven (45 minutes or so) or microwave with some water (roughly 10 minutes) until tender. Scoop out the strands.
- Heat oil in a large pan. Add herbs and cook until tender, about 5 minutes.
- Add the squash to the herbs, toss well, and heat through.
- Add the nutritional yeast, sea salt and fresh pepper. Toss until well coated.
Enjoy this as a side dish or toss in some protein and make it a meal!
How do you like to eat spaghetti squash?
“When your words came, I ate them; they were my joy and my heart’s delight, for I bear your name, Lord God Almighty. ” Jeremiah 15:16