Last week we received a spaghetti squash in our FullCircle delivery. I realized that I have only shared the experience once before, and that was without a recipe. We are big fans of this mysterious squash that resembles spaghetti once it is cooked, but knew very little about it. After doing some poking around we found out just how good it is for you. It is loaded with folic acid, potassium, vitamin A and is low in calories. Will definitely be adding it to the weekly menu more often.
Don’t let the thought of cooking squash intimidate you. Cooking spaghetti squash is very simple. Basically, I cut off both ends, then cut the squash in half lengthwise. Scoop out what seeds are in the middle of the squash. I have found that there usually are not many. Then I drizzle with some olive oil and sprinkle with salt and pepper. I just put both halves on a cookie sheet and roast them until they are lightly caramelized (adding more flavor). Some cooks like to put the squash into a baking pan with water, we prefer the flavor of the caramelized squash over steamed. After roasting, you will run a fork over the cooked flesh and it will break apart into noodle like strands. The flavor is very mild and any sauce will work perfectly with it. We tend to enjoy it simply with a drizzle of olive oil and fresh herbs or fresh tomato sauce.
Surprise your family with something fun and new for dinner. You still have time to run out to pick up one for dinner tonight.
More Spaghetti Squash Recipes
Spaghetti Squash with Maple Syrup and Shallots – Pioneer Woman
Moroccan Inspired Spaghetti Squash – Smitten Kitchen
Spaghetti Squash with Mushrooms – Shutterbean
Spaghetti Squash with Spinach, Feta and White Beans – Cooking Canuck