Garlic Spaghetti Squash with Zucchini
This garlic spaghetti squash is a fragrant and easy to make side dish, perfect alongside meat or plant-based main meals.
Servings: 4 servings
Calories: 125kcal
Ingredients
- 1 medium spaghetti squash
- 1 large zucchini
- 2 garlic cloves minced or diced, more to taste
- 2 tablespoon thyme leaves
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
- Cut the squash in half. Rub in a little olive oil, and then season with salt and pepper (if using). Place cut side down on the baking tray. Bake for 30-40 minutes depending upon the size of the squash until fork tender.
- Drizzle olive oil into a pan and fry the garlic for 2 minutes. Add the sliced zucchini and thyme, and fry for 8-10 minutes or until the zucchini has some colour.
- Once the squash has cooled use a fork to 'fluff' the insides so that it resembles strings. Add to a colander over a bowl to drain excess liquid.
- Add the squash to the pan and cook for a further 2-3 minutes. Season with more salt and pepper to taste.
Notes
- Place the 'fluffed up' spaghetti squash in a colander to drain excess liquid. It can be a little too wet otherwise.
- Be sure to wait until the squash cools to handle. I made the mistake the first time and ended up with very hot and sore hands!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- black pepper, which scores 2.
Nutrition
Calories: 125kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 499mg | Fiber: 5g | Sugar: 9g | Vitamin A: 618IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 2mg