Spaghetti Squash Spaghetti

1. 1

   Roast the squash for about an hour at 375 degrees (halved and seeds removed, or you can do it whole, piercing holes in it all over).

2. 2

   Cook pasta al dente.

3. 3

   Saute garlic in olive oil, just a couple of minutes.

4. 4

   Toss the pasta and oil/garlic. Add shredded squash, tomatoes, capers and chicken stock. Adjust proportions depending on how big the squash is.

5. 5

   Heat on stovetop until pasta absorbs liquid, add salt and pepper to taste. Drizzle a bit of olive oil. Add grated cheese, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.