basic spaghetti squash recipe
Hey guys! Alright last night was wild and rockin’ at our house. Why, you ask?
We finally used the spaghetti squash from our CSA box.
This has kind of been years in the making. My husband and I have always heard how it’s a good substitute for pasta (hence the name) but we’ve never gone so far as to actually buying it in the store and cooking it.
I actually did buy it once (okay actually twice) to only find out it was a…butternut squash.
Well, thanks to the wonderful local farmers, we had found ourselves with a cute little spaghetti squash this week. After roasting and some scraping, we had a really delicious dinner!
Here’s what we did:
- Preheat the oven to 375 degrees.
- Take the spaghetti squash and poke some holes in it with a knife. It’s similar to poking a potato when you bake it. I don’t have any photos of this process because I didn’t trust myself to actually do it right. When I did succeed I was kicking myself.
- Add one inch of water to a roasting pan; place the squash in the pan.
- Bake in the oven for 1 hour.
- Remove from the oven and let cool until you can easily handle it. I was too impatient and ended up handling the squash with an oven mitt, making for some seriously haphazard scraping. All it takes is like five quick minutes, I was just too antsy!
- Slice the squash in half.
- Remove the seeds–you can save them to roast for later. Apparently the seeds have antioxidants!
- Using a fork, scrape the squash, making a spaghetti-like shape. Discard the shell when you’re done scraping. You can see the squash shell in the background of this photo:
- To use up more of our CSA box and to make it taste delicious, we sauteed the spaghetti squash with a little olive oil in a pan. Once it was heated up, we then added chopped swiss chard. Sautee until everything is heated and the chard is wilted. You could definitely substitute the swiss chard for any kind of green, such as spinach or kale.
- To make it especially delicious, we then poured in tomato sauce. You can throw in any spices or sauces you want (pesto would probably be phenomenal) but we just live and die for tomato sauce so that was our decision.
- We cooked up some bricks of tofu and made a salad of arugula, cucumber, heirloom tomato, and carrot, and there we had it–a ridiculously awesome vegetarian dinner.
Do you guys have any great spaghetti squash recipes? I’m now a convert!