Today, I was feeling a little under the weather. I wanted to feel better and wanted something with LOADS of basil. Basil reduces inflammation and swelling and is rich in nutrients and antioxidants to make you feel better. I thought a slow cooked warm winter meal like this Spaghetti Squash with Basil and Olive Oil was just what the doctor ordered to make me feel better and give my family something tasty to eat.
Did you know basil is a natural antibiotic? Ideally you want some lean protein here, so maybe make this Spaghetti Squash with Basil and Olive Oil with a nice piece of chicken, or top with some left over taco fixings, or marinara sauce and a meatball. But I want a big veggie meal, roasted in garlic and basil and steaming hot from the oven.
Makes 4 servings (one big spaghetti squash).
- 1 Spaghetti Squash
- 1 tbsp olive oil (Ideally ½ tbsp regular olive oil and ½ tbsp really good and flavorful olive oil)
- 1 tbsp dried basil
- 2 smashed garlic cloves
- salt and pepper to taste
- Handful fresh basil- optional
Cut squash in half and scrape out the seeds (you can do afterwards too, but I prefer not to burn that crap out of my hands). Drizzle ½ of the oil on the halves and then sprinkle salt, pepper and basil. Place garlic in the middle, flip over so that the cut sides are down, stab a few times with a fork and place in oven for 45-60 minutes until soft.
Take out of oven, flip the halves back over and fluff with a fork until it looks just like spaghetti. Drizzle your good oil on add fresh basil and devour.
Nutrition information for Spaghetti Squash with Basil and Olive Oil:
Each serving (approximately 4) has:
- Calories: 71
This meal is full of vitamin C, A and B. Plus tons of Potassium, so eat up and feel full, satisfied and all better! I ate ½ of this baby all by myself, OINK, OINK!