Spaghetti Squash

I love it when I rediscover an old favorite food item. I bought a spaghetti squash the other day at the grocery store. I really really enjoy spaghetti squash, but sometimes just forget about them.
I’m sitting here at my desk at work with a big bowl of spaghetti squash in front of me. I seasoned it with butter, salt, garlic, and lemon, giving it a kind of scampi-esque flavor. It really is divine.
If you’ve never made a spaghetti squash, fear not. The hardest part about it is cutting it open…it has a bit of a “shell” so it can be difficult. But, it’s not that bad.

So, here’s what you do:

First you cut it in half lengthwise and scrape out all the seeds in the middle.  Next you put it, cut side down, in a baking dish with maybe an inch of water in it.  Then you stick it in the oven and cook it till it’s tender.  That’s it.  Cooking time will change depending on the size of the squash, bu 20 minutes is a good guesstimate.  When you take it out of the oven, flip it onto a plate and flake the squash into noodle-like strands.  It’s easy, but be careful not to burn your fingers.

I really like spaghetti squash with butter, lemon, and garlic…with maybe some Parmesan cheese.  You can also eat like spaghetti, with a tomato based sauce and some Mozzarella.  It would even be good with just salt.  It’s a relatively bland squash, that takes on the flavor of whatever seasoning you choose.

One of the things I love about spaghetti sauce is that it’s fresh and healthful.  It isn’t breaded and deep-fried, or over-processed and pre-packaged.  It’s just good wholesome food.

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