SPAGHETTI SQUASH AGLIO E OLIO
1 large spaghetti squash (split lengthwise)
2 ounces safflower oil
2 tablespoons extra virgin olive oil
2 tablespoons kosher salt
2 tablespoons black pepper
1 garlic clove (peeled and minced)
Preheat the oven to 350 degrees.
Scrape out the seeds of the split-open squash and discard them.
Brush safflower oil onto the squash while the oven is warming.
Place the squash in the oven for 45 minutes, or until it is fork tender.
When done, remove the squash from the oven and let it cool to room temperature.
With the back of a fork, gently grate the flesh of the squash until it releases from the skin.
Heat a sauté pan with olive oil.
Add the garlic and turn off the heat once the ribbons have dispersed.
Add the squash and toss evenly after the garlic has been toasted.
Sprinkle with salt and pepper.
Serve and enjoy!
Serving size: 1 (Total recipe makes 6 servings)