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Spaghetti Squash Pasta

Spaghetti Squash Pasta

Runner-Up in the Kids Category of the 30-Minute Meals Safe Recipe Contest! Delicious and vegetarian. Serve with steamed broccoli — you won’t miss the pasta! Recipe by Greg.
Total Time 30 mins
Course Main Course

Equipment

  • Microwave
  • Large pan
  • Small bowl

Ingredients
  

  • 1 spaghetti squash scrubbed with clean vegetable brush under running water
  • 1 red bell pepper gently rubbed under cold running water and diced
  • 1 sweet onion scrubbed with clean vegetable brush under running water and diced
  • 1/2 tbsp olive oil
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp garlic powder
  • 1 shallot scrubbed with clean vegetable brush under running water and diced
  • 2 lemons scrubbed with clean vegetable brush under running water and juiced
  • 4 oz grated Parmesan cheese* *To make this recipe vegan, use nutritional yeast instead of Parmesan cheese.
  • 6 large basil leaves gently rubbed under cold running water and finely diced

Instructions
 

  • Wash hands with soap and water.
  • Cut the spaghetti squash in half, remove the seeds and place in the microwave and cook for 6 to 8 minutes until tender. Remove from the microwave and allow to cool.
  • In a large pan over medium-high heat, add ½ Tablespoon olive oil, diced bell pepper and onion.
  • Stir and add ¼ teaspoon salt and ¼ teaspoon garlic powder. Cook until the onion and peppers are tender, approximately 5 minutes.
  • While the onions cook, scrape the squash with a fork to make “spaghetti” and add to the pan when the onions are cooked.
  • In a small bowl, combine the shallot, lemon juice, 2 Tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon garlic powder. Add to the pan and stir to combine.
  • Remove from the heat and stir in the Parmesan cheese and fresh basil.

Notes

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org