Spaghetti Squash

So a few years ago, I think during the South Beach diet craze, spaghetti squash became wildly popular. Someone had this fantastic idea of substituting spaghetti squash strands for pasta as a carb free alternative. Then they topped it with tomato sauce. I think that’s just stupid. Squash does not taste like pasta, it is not a good alternative to pasta, and it’s nothing like pasta except that it’s called “spaghetti”.  HOWEVER, spaghetti squash IS delicious, but let’s call a spade a spade, its squash not pasta. So prepare it like a squash, don’t mask its flavor, enjoy it!

This is a basic “how to” on spaghetti squash, along with my preferred way of eating it.

Preheat the oven to 375.

With a large knife, slice the squash in half. Be very carefully, those suckers are slippery. You can also roast it whole, it will surely be easier to slice when it’s soft, but I like to spice it before I cook it.

Scoop out all the seeds and strands (this is just like cleaning out a pumpkin).

Drizzle with olive oil, and sprinkle with salt and pepper. Place cut side down in an oven safe dish. Roast for about an hour or until the squash can be pierced easily with a knife.

While you roast the squash, I like to roast garlic at the same time (because it’s delicious with the squash). I have tried putting cloves of garlic under the squash but they ended up being under cooked, I also tried just putting them alongside the squash, but then they burnt. So put them in a little foil pouch, drizzle them with olive oil, and twist the foil shut.

When the squash is finished flip it over, the strands should be visible and the edges should be lightly browned.

Use a fork to scrape the strands away from the skin. This should be easy and if it isn’t, return it to the oven for another 10 mins. I use tongs to hold the squash in place while I scrape.

I like to toss mine with roasted garlic, a drizzle of olive oil, salt, pepper, and a sprinkle of Romano cheese (you can use parmesan too, I use Romano because its lower in fat).

That’s it. Enjoy a simple, delicious, low fat dish.

You can do a million things to spaghetti squash; just promise me that you won’t pretend it’s pasta. Embrace the flavor of your vegetables people!

-Sue

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Filed under Recipes, Sides, Vegetarian

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