I’d like to share with you all a go-to staple that I’ve been cooking on and off for the couple of years or so. In fact, I don’t think I’ve even tried this vegetable until about two years ago. Doh!
Introducing: Spaghetti Squash
I cook this vegetable mainly to use as a substitute for grain-based noodles. Granted, it doesn’t taste like noodles, but it does the trick in the “noodle craving” department for me. I also cook it because it’s just delicious on it’s own as a side dish. I love the crisp texture, and the taste goes well with a variety of dishes.
There are several ways of preparing spaghetti squash, but the only method that I’ve used uses the good ol’ oven. It’s simple and easy to prepare. It’s also fun to pull apart the squash into a satisfying display of spaghetti-like strings. This is something kids would enjoy, for sure.
Here’s What You’ll Need:
- 1 Spaghetti Squash
- Oil (I use virgin olive oil)
- Other herbs and/or spices
Got it all? Ok, let’s go:
- Preheat oven to 375 degrees
- Get a good knife and carefully slice the spaghetti squash length-wise (Don’t try to cut through the stem! You’ll probably lose that fight!)
- Scoop out the seeds with a spoon
- Rub some oil along the inside of the squash with a basting brush or similar device (or use your fingers, you rebel, you :P)
- Sprinkle salt and pepper to taste
- Optional: Add dried herbs such as parley, basil, red pepper flakes, dill, oregano and/or anything else you want. (Well, not anything, but you get the point.)
- Place the two halves of spaghetti squash face up in a baking pan and put onto center rack of oven
- Set timer for 45 mins-1 hour
- When timer goes off, take the pan out of the oven and let cool for about 10 mins
- Take two forks and pull the squash apart
- Scoop out contents into large bowl and discard skin
- Taste and season as necessary
And there it is! Easy peasy.
If anyone tries this out, please let me know how you like it in the comment section.