I love the taste of spaghetti squash, so light, crispy, yet tasty! It is a wonderful addition to a meal that balances out other rich, heavy, sumptuous dishes. Here is what you will need.
Ingredients (yield 4-5 servings)
3 lbs spaghetti squash
1 medium beet, chopped into small cubes
Salt and pepper
Preheat the oven to 375 F. Cut the squash into four quarters. On a large flat baking sheet, drizzle on a thin layer of olive oil. Put the spaghetti squash onto the sheet with the side with flat cuts facing down. Roast for about 30-40 min in the oven or until when you can poke through the squash using a fork without much resistance.
Meanwhile the squash is roasting, heat up olive oil in a pan. Add the chopped beets and stir to coat everyone with the oil. Add the garlic powder, salt and pepper to taste. Cook for about 4-5 min until the beets are somewhat soft.
After the squash is done, use a fork and a spoon to scrape out the squash flesh. You can use the spoon to provide a stabilized point and use the fork or vice versa. The flesh should not be long, thin and beautiful yellow strands coming out super easily. Once collected all the flesh into a bowl, you can drizzle some extra olive oil, salt and pepper and stir to mix the seasoning well.
Pour the beets on to add some vibrant dark red color and a little bit sweetness. Add the orange and lime zests to give the color a pop and a refreshing touch!
I served this dish as a substitute for the grains, along with some pan-friend vegetables and marinated spicy chicken thighs. It went so great with everything! 🙂 Enjoy!