Description
These garlic spaghetti squash bowls are filled with tender spaghetti squash sautéed with fragrant minced garlic topped with chopped cilantro and shredded cheese for extra flavor. An easy and low-carb dish that doesn’t require much hands-on attention, but is extremely satisfying. Totally gluten-free and vegan too.
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 3 large cloves of garlic, minced
- 1/2 cup of freshly chopped cilantro + more for garnishing
- Salt and pepper to taste
- 1/4 cup shredded dairy-free mozzarella cheese, for garnishing
Instructions
- Preheat: Preheat the oven to 375F.
- Cut and Bake Squash: Cut the spaghetti squash into half, remove the seeds and bake it in the oven for 50 to 60 minutes, or until the flesh is soft and you can pull out the flesh easily in strings with a fork.
- Scrape Out Flesh: Scrape the spaghetti squash flesh until all the yellow strings are out.
- Sauté Garlic and Spaghetti Squash: Heat up a 2 tablespoons of oil in a large skillet, and sauté the garlic until fragrant and slightly golden then add in the spaghetti squash and mix well over medium heat. Mix in the chopped cilantro and mix well to ensure that it is evenly distributed. Add salt and pepper to taste
- Garnish and Serve: Divide the garlic cilantro spaghetti squash evenly between two bowls, garnish with a bit of fresh cilantro and shredded dairy-free mozzarella cheese and serve immediately.
Notes
Spaghetti Squash: I used a large spaghetti squash, but you may also use two small spaghetti squashes if you prefer.
Olive Oil: I like using extra virgin olive oil for the best flavor. However, you may also use other vegetable oil if you prefer (such as canola oil, sunflower oil, avocado oil etc).
Garlic: I like using fresh minced garlic because it adds a beautiful flavor for the spaghetti squash (fresh garlic flavor is better than dried garlic).
Cilantro: If you find the taste of cilantro too strong, you may use chopped fresh parsley instead.
Shredded Cheese: I used shredded dairy-free mozzarella cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, you may use regular shredded mozzarella instead.
No Oven? Use the Microwave: If you don’t have an oven, you may also cook the spaghetti squash in the microwave. Make sure to use a sharp fork to pierce the spaghetti squash about 8 times all throughout the skin. Then microwave the spaghetti squash on medium-high heat for 5 minutes, before rotating the squash and microwaving it again for another 5 minutes, or until the spaghetti squash is tender. Then cut the squash into half, remove the seeds, and use a fork to full out the strings of flesh.
- Prep Time: 5 mins
- Cook Time: 70 mins
- Category: Main Dish
- Method: Baking
