For this delicious spaghetti squash recipe, we will start by cutting a spaghetti squash in half. Make sure to use a sharp knife for an even cut. Place the squash halves in a deep baking dish, cut side down with the seeds facing down. Add water to the dish so that it covers the bottom, to maintain moisture during baking. Preheat the oven to 190°C (375°F) and let the squash bake for about 30 minutes. Check if it is ready by piercing the flesh with a fork; if it goes in easily, the squash is perfect.
While the squash is baking, it’s time to prepare the other ingredients. Peel the onion, garlic, and bell pepper, then wash them well. Chop the onion finely, and slice the bell pepper into thin strips. For the olives, you can chop them finely or cut them in half, depending on your preference. The asparagus, taken from a jar, will need to be cut into small cubes, which will add a nice texture to the dish. Prepare the spices: salt, pepper, oregano, basil, and thyme. If you want to experiment, feel free to add other spices that you like.
After about 30 minutes, take the squash out of the oven. Be careful of the hot steam! Discard the water from the dish and let the squash cool slightly, being careful not to burn your hands. Use kitchen gloves to handle the squash halves. Once they have cooled enough, scoop out the seeds and use a fork to pull the flesh of the squash apart, forming the 'spaghetti'.
In a skillet, heat the olive oil and add the chopped onion and garlic. Sauté for about 2 minutes until the onion becomes translucent. Then, add the slices of bell pepper and continue to sauté for another minute. The next step is to add the spaghetti squash, olives, and asparagus cubes. Mix well and let all the ingredients heat evenly.
Once hot, remove the skillet from the heat and add the grated parmesan, the juice from the olives, as well as the previously prepared spices. Salt and pepper to taste, then let it cook for another minute, stirring constantly. The dish is ready to serve. I recommend enjoying it warm, alongside a slice of garlic toast, which will perfectly complement the flavors of this main dish. This recipe is vegan, but if you prefer, you can skip the cheese or use vegetarian cheese to make it easier to digest. Bon appétit!
While the squash is baking, it’s time to prepare the other ingredients. Peel the onion, garlic, and bell pepper, then wash them well. Chop the onion finely, and slice the bell pepper into thin strips. For the olives, you can chop them finely or cut them in half, depending on your preference. The asparagus, taken from a jar, will need to be cut into small cubes, which will add a nice texture to the dish. Prepare the spices: salt, pepper, oregano, basil, and thyme. If you want to experiment, feel free to add other spices that you like.
After about 30 minutes, take the squash out of the oven. Be careful of the hot steam! Discard the water from the dish and let the squash cool slightly, being careful not to burn your hands. Use kitchen gloves to handle the squash halves. Once they have cooled enough, scoop out the seeds and use a fork to pull the flesh of the squash apart, forming the 'spaghetti'.
In a skillet, heat the olive oil and add the chopped onion and garlic. Sauté for about 2 minutes until the onion becomes translucent. Then, add the slices of bell pepper and continue to sauté for another minute. The next step is to add the spaghetti squash, olives, and asparagus cubes. Mix well and let all the ingredients heat evenly.
Once hot, remove the skillet from the heat and add the grated parmesan, the juice from the olives, as well as the previously prepared spices. Salt and pepper to taste, then let it cook for another minute, stirring constantly. The dish is ready to serve. I recommend enjoying it warm, alongside a slice of garlic toast, which will perfectly complement the flavors of this main dish. This recipe is vegan, but if you prefer, you can skip the cheese or use vegetarian cheese to make it easier to digest. Bon appétit!
Ingredients
1 pumpkin (called spaghetti squash) 1 large onion 6 cloves of garlic 1/2 red bell pepper artichoke from a jar, to taste olives to taste 2 tablespoons of the liquid the olives were in 2 tablespoons of olive oil grated parmesan to taste (cheese is omitted during fasting) oregano, basil, thyme, dried to taste salt and pepper, to taste.