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Spaghetti Squash
Spaghetti Squash

Before you jump to Spaghetti Squash recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

Most of us have been trained to think that comfort foods are terrible and are to be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods could be very nutritious and good for you. There are several foods that basically can improve your moods when you eat them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Green tea is truly great for your mood. You were sure it had to be in here somewhere, right? Green tea is chock-full of an amino acid referred to as L-theanine. Studies show that this particular amino acid can actually stimulate brain waves. This will better your brain’s concentration while simultaneously relaxing the rest of your body. You likely already knew it is not difficult to be healthy when you consume green tea. Now you are well aware that it helps you to elevate your moods as well!

Now you realize that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to spaghetti squash recipe. You can have spaghetti squash using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Spaghetti Squash:
  1. Take small-medium spaghetti squash
  2. Use small onion, diced
  3. You need large pepper, diced - red, yellow or orange
  4. Provide garlic, diced
  5. You need garbanzo beans - 15 oz. size
  6. Prepare diced tomatoes, 14.5 oz. can
  7. Get parsley
  8. Get chives
  9. Prepare oregano
  10. Prepare salt
  11. Get pepper
  12. Use Extra light virgin olive oil
  13. Get pecorino, romano cheese, grated. For Vegan dish eliminate the cheese
  14. Get basil, fresh and finely chopped
Instructions to make Spaghetti Squash:
  1. Prep squash by scrubbing outside with hot water. Then slice in half, scrape out seeds and slice each half in half.
  2. Place quaters in a large pot, add enough water to cover squash so they float.
  3. Put on stove, half cover with lid and set on high. Once boiling turn down slightly and keep lid half on.
  4. To test for doneness use a roasting fork or long knife and stab squash in several places. If there is no resistance, remove each piece to a colander to cool.
  5. In a large saute pan over medium heat add olive oil. Once oil ribbons add onions and cook for about 3 minutes. Turn down heat if onions are splattering oil.
  6. Add peppers and garlic. Sautee for 2 minutes. Then add parsley, oregano, chives, salt and pepper. Saute for about 3 minutes.
  7. While onions and peppers are cooking open a can of garbanzo beans and drain into a large mesh strainer to remove liquid. Then rinse under cold water. Let drain.
  8. Once completely drained add beans to onions and peppers, stirring to incorporate to heat beans thoroughly.
  9. Once heated through add diced tomatoes. Stir very well and turn heat down to medium low.
  10. By now the squash should be cool enough to handle. If not, use a pot holder to hold squash quarters. Scrape out squash into a large bowl and break up well with the back of a spoon, or your hands.
  11. Once squash is separated and sauce is hot add squash in large spoonfuls to pan. Stir carefully to incorporate and heat through.
  12. Add cheese a little at a time stirring after each addition. For a Vegan dish eliminate the cheese.
  13. When dishing out add more cheese on top with a small amount of fresh basil.

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