Well, my begging Joe for his Spaghetti Squash recipe finally paid off, and who knew it would be so simple. Thanks Joe. If you’re a local to Monmouth and Ocean Counties, you probably already know about Joe Leones. If not, visit their site. I can’t wait to try this. I’m sure you could easily halve this. It looks like it would make quite a bit as is. This also calls for roasting the squash in the oven for 2 1/2 hours. If you don’t have the time or patience, you can try the microwave method I wrote about in the other spaghetti squash recipe on the site.
INGREDIENTS
(2) Spaghetti Squash (Medium size)
½ Cup Chopped garlic
1/3 Cup Extra Virgin Olive Oil
¼ Cup Chopped Basil
S& P As needed
Oven Temperature: 375
Cooking Time 2 ½ Hours
Take Spaghetti Squash, wash and dry off. Place in a shallow baking pan. Add ¾” of water and cover baking dish with foil.
Roast squash for 2 hours.
Remove pan from the oven and let the squash cool slightly (maybe 20 minutes).
Split each squash vertically in ½. Remove the seeds and scoop out the mid-section and set aside.
In a large sauté pan, on medium heat, add the olive oil and garlic. Slightly brown the garlic and then add in the squash. Sauté for about 5-8 minutes until done. Add Salt & Pepper to taste. Sprinkle with Basil, toss and serve hot.
