I like to experiment with different recipes, especially if they are easy and make tons! I had seen a recipe for Spaghetti Squash in my latest Shape Magazine, my guilty pleasure. And on a whim bought a spaghetti squash at the beginning of December and just got around to cooking it and boy was I blown away. Both by how easy and how much the spaghetti squash produced.
First, buy a spaghetti squash. Something really wonderful about the spaghetti squash is it lasts a really long time in a dark cool place.
Second cut it open. This proved harder than expected, had to call in Mr. B.
Third, scoop out all of the seeds and slimy stuff. Slimy is a very technical cooking term.
Fourth, bake the squash cut side down on 375 for about 45 minutes. I added just a little bit of water to make sure it didn't burn or anything.
Fifth, scoop out all the squash yummyness! I should add that the picture below is only half of the squash. I plan on freezing the other half for later in the month.
Finally top your squash with whatever you would normally put on pasta. This is the beauty in the whole process, it is SO versatile.
I topped mine with toasted olive oil, pine nuts, Parmesan cheese, salt and pepper. Already thinking pesto would be amazing on it or even some yummy marina sauce.
During the week I am always looking for easy meals that can be thrown together quickly and I think this will quickly be a meal that gets thrown into my rotation.
P.S. Save those seeds and bake them, they taste just like pumkin seeds!
- The Babbling Box!