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| Quick and Spicy Spaghetti Squash |
"This one is good, try it!"
Ingredients :
- 1 spaghetti squash, halved and seeded
- 2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red pepper flakes
- salt and ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 50M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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