So, this is my second recipe post in a row, I know. What can I say? I like to cook, and the cooler autumn months make that even more enticing.
You don’t have to like squash to like spaghetti squash. It has a very, very mild flavor, and is a great way to sneak in more vegetables and avoid some of the simple carbs that can make you feel logey (rhymes with hoagie for those unfamiliar with the word. Logey = sluggish, and is a word derived from Dutch, used in the Northeastern part of the US, particularly in NY and MA! 🙂 )
I made some this weekend. It takes a bit of time (1.5 hours), but it’s well worth it.
Scoop out the “guts” (very much like removing seeds and fibers from a pumpkin when Halloween carving time comes along) and discard them. Now it’s ready to season.
Place the garlic in the cavities of the squash and then sprinkle liberally with salt and pepper. Add a mixture of olive oil and vegetable oil (half and half) to the cavity and smear all over the visible parts of the cut squash.
Roast in the oven for about an hour. Mine took a little longer. You’ll know it’s done when the flesh pulls back from the skin without too much resistance and begins to “thread” like spaghetti. Use two forks to scrape all the squash from the inside of each half.
It’s great as is, but it’s also delicious with your favorite pasta sauce (with or without meat or a sprinkle of parmesan cheese – use the squash just like pasta). If you use a tomato-based sauce, though, let the squash sit for a few minutes first; otherwise, it picks up the liquid from the tomatoes and gets a little watery.
That’s it! Delicious and nutritious.
Has anyone here tried this squash before? Any fans of it with other recipes for using it that you love? Please share in the comments. 🙂