Squash This

October 2, 2012 at 10:48 am (Uncategorized) (, , , , )

Last week (or two weeks ago…man time flies), I prepared a dish using a vegetable I haven’t messed with in a long time – spaghetti squash.  It was super easy and surprisingly healthy, so even though I neglected to take any photos of my final creation, I thought I’d share with you just what I did.  For those of you who don’t know, spaghetti squash gets its name because its insides look and taste somewhat like spaghetti, at least once they’re nice and cooked.  Scott didn’t believe me that one squash would yield enough to feed three or four people and he was convinced he could eat an entire one himself, so we bought two for the whopping price of $2.  Boy, was he surprised when he saw how they turned out.

Crazy, huh?

To cook them, Scott took a huge knife (because I don’t trust myself with such things) and sliced them lengthways down the middle.  Then I put some oil on a baking sheet and placed them on there face down before setting them in the oven for about half an hour.  Then I proceeded to have a dance party in the kitchen to kill some time.  30 minutes later, after letting them cool so they weren’t too hot to touch, I removed the seeds much like I would do with a pumpkin (note: I believe you can do this before cooking them and as I was in a hurry and didn’t wait until they were really cooled down, I kicked myself for not doing it sooner.  Steaming hot squash insides burn when you’re wrist deep in them).  After I removed all of the seeds my delicate hands could handle, I took a large spoon and basically scooped out the innards, again much like a pumpkin.  Those insides are what became the “spaghetti” and Scott was amazed at how much there was (we ended up having leftovers for a week).  I then took whatever else I had in my fridge that I thought would pare well (this is my preferred method of cooking) and sautéed it: orange peppers, spinach, mushrooms, zucchini, black olives and feta cheese.  I threw it all into the squash, along with some olive oil and seasonings, and voila!  Dinner!

This is a great substitute for pasta, although it has a bit of a squash taste instead of that of grain (shocking, I know).  It’s still really good and the dinner guests we had that night seemed to enjoy it, or at least were able to lie well enough that I believed them.  Scott really did like it though, as did I, and next time we’ll add some marinara sauce or something to spice it up even more.  So if you’re feeling hungry and lazy, pick up one of these bad boys and give it a go.  Your stomach will thank you – and so will your wallet!



1 Comment

  1. Squash This x 2 « Webpaige's Blog said,

    […] know I recently posted about my forays into the world of spaghetti squash and I made another, better meal last night […]

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