Thursday, May 30, 2013

Spaghetti Squash: It's What's for Dinner

Have you walked past the spaghetti squash in your supermarket, wishing you knew what to do with it? Confession: Less than two years ago we had a neighbor who would gift us with veggies from his garden. I'd wake up to a random squash on the front porch. Sometimes spaghetti squash and I didn't know what to do with them so I'd throw them in the trash. 

After we moved across town I decided to look into it more. I've decided to not be intimidated by any food or recipe.

He seems innocent enough:
The first thing you want to do is to pierce him with a knife a couple of times.
Then you simply place him on a pan (glass casserole dish, or cookie sheet). Bake him for one hour at 375.

 After he's done, cut him in half lengthwise. Be careful, he's hot.

 Let cool and then gently scrape out the seeds and goo (similar to the insides of a pumpkin).
 Next, flake the insides out with a fork. It will separate into long spaghetti-like strands.


This is your finished product. You can top it with jarred spaghetti sauce, or make your own topping.
 

  On this night I made a simple vegetable sauce.

Sautee the following in 3 tbsp butter:

1 zucchini, diced
1 red repper, diced
1 onion, diced
3 cloves of garlic, minced

I also added in a pound of ground chicken.

Season with salt and pepper

When it was almost done I added a cup of Sherry.

   


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