Thursday, February 28, 2013

Spaghetti Squash

Spaghetti Squash has become one of my favorite vegetables. It has a spaghetti-like consistency with less calories so it's easy to justify adding lots of butter & cheese or vodka sauce.

I start by cutting the squash in half lengthwise and discarding all of the seeds. Than brushing it with olive oil, adding a little salt and baking it for about 45 minutes at 375F or until it's tender.

When you take it out of the oven, use a fork to scrape away the strands. The squash should have a slight crunch and not be mushy. You can saute it with butter or top it with pasta sauce. I like to eat it the following day with butter and parmesan.

11 comments:

In the Pink said...

I am so glad you posted this! I've had a spaghetti squash sitting in the fridge for a week because I didn't know what to do with it. I will be trying out your recipe!!!

LKF said...

I love spaghetti squash too! I'm having trouble making mine. I follow the same cooking instructions but it's always watery when it hits the plate. Any suggestions? I'm wondering if you cook your squash cut side up versus down or if you scrape the strands as soon as the squash is out of the oven versus letting it cool for a bit?

eas said...

I am a huge fan of spaghetti squash also. THe great thing is there are leftovers for day. Sadly my husband doesn't consider this a real meal because there is no meat or pasta. It looks so pretty in your bowls.

Let The Tide Pull Your Dreams Ashore said...

I cook the squash face down w/ tin foil on a baking sheet. I usually scoop out one half as soon as it gets out of the oven and put the other half in the fridge and scoop that one out the following day. After making it once you will be a pro...it’s very easy!

JCW also doesn’t consider spaghetti squash to be a meal!

Portuguese Prepster said...

looks delish! I've never tried making it!

bisbee said...

It's also possible to make the spaghetti squash in the microwave! I leave it whole, poke some holes in it, put in on a plate and microwave for about 10 - 12 minutes (you have to judge how long, depending on the size of the squash). It should give when you squeeze it. Let it stand for a few minutes, cut it in half, scoop out seeds with a large spoon, then scrape out the strands with a fork.

Takes a lot less time that way, and it's just as good! Sweet and a little crunchy - I love it with a bit of olive oil and butter, salt and pepper. Yummy!

Haley said...

I've been meaning to try this! Seriously, its been on my food list for months. Doing it next week for sure. Thanks for the post!

Preppy Pink Crocodile said...

Mmm. I'm a big fan of spaghetti (and pretty much all winter) squash too!

KK

Sundresses and Smiles said...

I have been seeing spaghetti squash all over Pinterest and the pasta lover in me really wants to try it as a healthy alternative!

Gramspearls said...

I love spaghetti squash! Have you ever mixed it with some butter (unsalted) and orange marmalade? You can add a bit of salt to taste. Either you'll love me or hate me....it's so good. Lran on counter and eat!

Warmly, Kathleen

Oh Buoy Boston said...

This looks delicious!

-Lindsey & Amanda
Oh Buoy Boston