I love spaghetti squash. In restaurants. Where they have the responsibility (and liability) of taking a knife to the strongest vegetable of them all. Horror stories about the loss of fingers and the exploding squash have always caused me to shy away from attempting to prepare such a tough nemesis.
Last weekend though, I was feeling brave. There was one lonely little spaghetti squash sitting in the basket at the supermarket and I told K, “Let’s try this.” It found a home on our counter for a few hours,
and then I began to poke it with a fork so let the steam out as it baked. I skewered it about nine times and then I got tired, so I called in reinforcements:
Once it was all full of holes and defenseless, I put it in a baking dish and baked it for a little over an hour at 375 degrees F.
Then it needed to cool. For a very, very long time. Apparently an hour at 375 gets veggies pretty toasty. Who knew? Good thing it wasn’t scheduled to be dinner that night.
Once it was cooled enough to cut into half, well, I cut it into half.
We scooped out the seeds and little stringy things in the middle, and then used a fork to form the “spaghetti”. It was put in a tupperware and stored in the fridge until we were ready to use it.
I found a recipe for Mediterranean spaghetti squash (http://allrecipes.com/recipe/spaghetti-squash-i/) and adapted it a bit as I saw fit.
I began by sauteing some onions and garlic in olive oil. Is there any better smell in the world? I’m not so sure.
Then it was time to add a bunch of other ‘gredients: halved cherry tomatoes, black olives, Kalamata olives, and the spaghetti squash. I was tempted to toss in some spinach too and let it wilt, but decided to have spinach salad instead. And I just remembered as I was typing this that I intended to add pine nuts as well. Next time…
Once all that goodness was warmed through, it was time to dig in. With some feta cheese mixed in for good measure, of course.
Overall, this meal was a hit. It was fast (since the spaghetti squash had been prepared the day before), super healthy, and is completely adaptable to the provisions available. K liked it – even though it was all veggies. He just added some roasted chicken to his spinach salad and called it good.
Have you ever tackled spaghetti squash? What are your favorite ways to prepare it?