Spaghetti Squash is one of those mystery produce pieces that we know in our minds is produce, but mimics pasta in so many ways.
“When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti”
Thus the name.
It’s incredibly healthy for you, plus there are so many ways to eat this that I dare you to give it a try if you haven’t.
In fact, just yesterday my friend, Amy, asked on instagram what ar favorite ways of eating Spaghetti Squash. Since I had this post in a draft. I thought I would share some ideas, as well as my recipe.
- Olive Oil, Sun Dried Tomatoes, Roasted Pine Nuts and Parmesan (and broccoli too).
- Lemon Capers, Parm and Red Peppers
- A super kid friendly version: Olive Oil, Scrambled Eggs, Bacon and Parm. (Poor Nan’s Carbona)
- Homemade Basil Pesto, Diced Tomatoes, and Parm
- Homemade Spaghetti Sauce and fresh Parm
- Minced Garlic, onions, diced Tomatoes and butter
This just might be a new, favorite veggie (even though categorically, it’s in the fruit family. ;))
I dare you! ‘
Give it a try and share with us all the ways you have fallen in love with Spaghetti Squash.
And if it’s this time of year when you’re wondering what to do with all your Zucchini and Squash, run to this recipe for my delicious Squash Casserole. I even have Paula Dean’s extra cheese and butter variety that will have even the squash snobs loving this veggie.
Recipe: Roasted Spaghetti Squash with Parmesan and Romano
Summary: With so many deliciously versatile ways to serve Spaghetti Squash, it will soon become a family favorite.
- 1 large spaghetti squash
- 4 T olive oil, divided
- 2 large garlic cloves, minced
- 1 large shallot, minced
- 3/4 cup grated Parmesan/Romano cheese blend
- Preheat oven to 400°.
- Arrange rack to middle.
- Mince garlic and shallot and set aside.
- Cut squash in half lengthwise.
- Scrape out the seeds and discard.
- Brush flesh with 2 tablespoons of the olive oil, and season generously with salt and pepper.
- Place squash on a baking sheet, flesh side up.
- Roast squash in oven at 400° until fork tender, about 50 minutes.
- Remove squash from the oven and let sit until cool enough to handle, about 30 minutes.
- Scrape flesh out with fork to make long spaghetti stands.
- Set flesh aside in a large mixing bowl.
- Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat until shimmering.
- Add garlic and shallot, season with salt and pepper, and cook until lightly brown.
- Add squash to garlic and shallot mixture, and toss thoroughly to coat.
- Cook until heat through.
- Remove from heat, and sprinkle with grated Parmesan/Romano cheese blend, tossing squash to coat evenly.
- Sprinkle with extra grated Parmesan/Romano cheese and serve.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 4