Here’s how to use this recipe:
Top it with Shrimp Scampi.
Top it with roasted chicken.
Top it with baked salmon.
Top it with Italian sausage.
Top it with a runny fried egg.
This recipe fits nicely in your back pocket. It’s fancy enough for a dinner party and easy enough for a boring Monday night at home… in yoga pants… craving fettuccini alfredo but totally owning this whole take-back-my-health-thing cause you’re eating this instead.
- 1 medium spaghetti squash, roasted
- ¼ cup butter (or ghee)
- ½ tsp dried Italian seasoning
- 3 or 4 cloves garlic, thinly sliced
- ¼ tsp crushed red pepper flakes
- zest of one lemon
- salt and pepper, to taste
- Optional: fresh herbs to finish
- Preheat a large skillet to medium high and add the butter (or ghee).
- Brown until the bubbles or foam subsides, approx. 3 min.
- Reduce the temperature to medium-low and add the thinly sliced garlic and stir continuously. *It's very easy for garlic to burn, so keep them moving!
- Crisp the garlic slices for 3 to 4 minutes.
- Add the chile flakes and Italian seasoning, stir and allow the herbs to bloom for 30 seconds.
- Add the harvested roasted spaghetti squash to the skillet and toss in the crispy garlic browned butter sauce.
- Sprinkle with lemon zest, salt and pepper.
- Toss again to mix the additional seasonings and serve hot.
A few items help this recipe come together.
This is a straight-forward side dish or vegetable base recipe that anyone can make! A large skillet — large enough to hold all of that roasted spaghetti squash — is essential. Since I’m old school, I’d recommend a sharp knife and a solid wood cutting board for a clean, thin cut on those cloves of garlic. However, there are some pretty slick looking tools that can help get the job done too.