Baked Spaghetti Squash with Garlic and Butter
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Preheat oven to 375F. Pierce squash a couple of times with sharp paring knife (this will allow the steam to escape).
Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for approx. 10 minutes.
Cut the squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, strands. If the squash seems difficult to scrape, return the squash to bake for an additional 10 minutes or so.
Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add your parsley, salt and spaghetti squash strands. Toss well, sprinkle the parmesan cheese
The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook for about 2 more minutes.
Who loves tacos?
These simple chicken tacos taste like delicious comfort food, yet they have only 248 calories and 6 grams of fat per serving!
Prep Time: 10 min.
Cooking Time: 8 min.
Makes: 4 servings, 2 tacos each
1 tsp. olive oil
1 medium onion, chopped
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
2 cloves garlic, finely chopped
½ tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)
8 (6-inch) corn tortillas, warm
¼ cup coarsely chopped fresh cilantro
1. Heat oil in large skillet over medium-high heat.
2. Add your onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until the onion is translucent and chicken is no longer pink.
3. Add your garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
4. If desired, season with salt and pepper.
5. Top tortillas evenly with chicken mixture; garnish with cilantro.
6. Serve immediately.