Foodpress pulled through for dinner tonight by featuring this recipe. I didn’t follow it closely, due to the ingredients that it calls for that I didn’t have on hand. But it was definitely a welcome inspiration.
OK. Start with your spaghetti squash. But first, a word about spaghetti squash: it does not taste like spaghetti. It tastes like a squash. I’m sorry if this makes some of you sad. But it’s the truth. It’s a squash, people. And so, it tastes like a squash.
Great. Now that that’s out in the open, we can get back to your regularly scheduled programming. Dinner. Spaghetti squash. Chop it in half. Drizzle on EVOO and sprinkle salt and pepper.
Next, dice a small onion and sautee it with 2 tsp. minced garlic in a splash of white wine.
To serve, put a portion of squash in a bowl, and sprinkle with parmesan cheese and dried parsley. Fry (or poach) an egg, and serve it on top of the squash. I recommend over-medium.
Recipe adapted from ATX Gluten Free.