Sometimes you crave a big steamy bowl of…spaghetti squash.
Lately, I’ve been spaghetti-ing my squash like nobody’s business and eating it with my favorite sauces on top. Remember the Eggplant Caponata I showed you last week? Totally ate it piping hot on spaghetti squash.
I also whipped up a spicy, chunky roasted garlic and mushroom sauce to eat with my squarsh, which is what you see in that there picture above. The recipe for the sauce is going in my cookbook, Let Them Eat Kale!, else I’d be handing you over the recipe now.
The first time I roasted a spaghetti squash a few years back, I was pretty confused. I was unsure of how to spaghetti it, and once I figured it out, I was a little appalled at how much juice was in my “spaghetti.” And once I ate it, I was like, “this doesn’t reaaaally taste like spaghetti.” Because it doesn’t. But it comes close.
Many moons later, I think I’ve got it down. Enough-so to show you a little tutorial on how to spaghetti your own squash at home.
HERE’S WHAT YOU DO:
Preheat the oven to 400 degrees F. Grab your spaghetti squash and chop off the tip and tail. Halve it length-wise.
Scoop out the innards and seeds.
Coat the flesh with olive oil and sprinkle salt and pepper over each half.
Place both halves cut-side down on a baking sheet.
Roast for 40 to 50 minutes, or until the flesh is very tender when poked with a fork.
Using a fork, gently scrape the flesh, releasing strings of squash.
Serve spaghetti squash with your favorite sauce and parmesan cheese. Rejoice in health and happiness!
What’ll you put on yours?