Sauteed Garlic Spaghetti Squash
Author: Guava Rose
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Strands of spaghetti squash sauteed in garlic and oil.
  • 1 medium sized Spaghetti Squash (about 3 lbs.)
  • 3 T. Olive oil or Grapeseed oil
  • 2 large cloves garlic, minced
  • 3 chicken bouillon cubes
  • 1 c. very hot water
  • Chopped parsley or cilantro (optional)
  • Crushed red chili peppers (optional)
  1. Preheat oven to 375 degrees. Cut squash in half lengthwise and remove seeds. Rinse out and place cutside down onto a baking pan filled with ½" of water. Bake 30-40 minutes until soft. Remove from oven and cool slightly. Scrape out squash strands with a fork.
  2. Heat oil in a non stick pan on medium high heat. Add garlic and stir for about 30 seconds. Add squash. Use chopsticks in one hand and a heat resistant spatula in the other hand to mix in the garlic and stir fry for about 3 minutes. Dissolve the bouillon cubes the the hot water and add it to the pan. Continue cooking and mixing 3-4 minutes until all the liquid is absorbed. Cook longer if a softer texture is desired.
  3. Optional: garnish with chopped parsley, cilantro and/or crushed red chili peppers
Recipe by Guava Rose at