This is a recipe that I call a happy accident. I had the ingredients on hand from other dishes I had made and put this delightful meal together. I love the lemon herb olive oil that I usually use on top of tofu – it is one of my favorite flavor combos. So here, it gets tossed into this dish, as the sauce, for amazing flavor! Continue reading “Spaghetti Squash with Lemon Herb Oil, Tofu, Corn & Scallions”
I love spaghetti squash. It is a really sweet squash that shreds up like spaghetti. It is fun to make with my son and serve it with vegetables, sauce or like this, super simple.
1 spaghetti squash
1 clove of garlic
S and P
Preheat the oven to 400. Cut the spaghetti squash in half and place it cut side down in a baking dish with water about halfway up the side of the squash. Bake for 45 minutes. Take the spaghetti squash out of the oven and let it sit until you can handle it. Then using a fork, scrape out the inside. (This can be made ahead of time.)
Slice the shallot and mince the garlic. Sauté in a small amount of olive oil on low heat until soft. Season with salt and pepper. Shallots are garlic are both delicate so take time to make sure they don’t burn.
Add spaghetti squash into the pan with the shallots and garlic. Toss around to heat through. Enjoy!