If you haven't tried spaghetti squash because you weren't sure what to do with it, well, I'm hoping this post will change your mind. I like to keep one on hand as an easy dinner. It keeps well in the pantry (2-3 weeks in a cool dry place) is full of fiber, and it's yummy!
To prepare it, preheat your oven to 375F. Use a large solid knife to carefully cut the squash in half the long ways, in order to make 2 "boats". Be very careful when cutting! Put the squash on a towel so it doesn't slip on the counter or cutting board.Take care that the knife is not going towards you body. I usually put the point of the knife in and then pull it down to cut half way, flip the squash over and repeat to open it up. Drizzle each half with just a little olive oil and place upside down on a Silpat (see orechiette blog) lined baking sheet. Roast for 30-35 minutes. You should be able to insert a knife fairly easily into the back. It will have a little resistance but not be hard. When you take it out of the oven, turn it over and there should be nice golden edges.
Now comes the fun part...first remove the seeds and then you can either scoop the squash (it comes out in shreds, hence the name) into a bowl and drizzle with a little more olive oil, salt and pepper and just serve it like that as a delicious side OR...get creative and use it like you would noodles. If you have left over pasta sauce just scoop right over the boats and you have dinner for 2. You can cut the boats into wedges and top them with leftovers like fajitas, meatballs, roasted vegetables...
The squash does not have a dominant flavor so it's always a good idea to give it a little olive drizzle and sprinkle of salt and pepper before adding anything to it.
Tonight I am preparing a topping which is vegetarian friendly. I sauteed half an onion with a few mushrooms and threw in 3 big handfuls of chopped kale and 1 clove of garlic. I seasoned it all with a little Moroccan spice (Ras el Hanout) and the juice of 1/2 a lemon. I scooped about 1/4C. nonfat ricotta cheese into the warm squash boat. I topped that with the hot mushroom/kale mixture. I then topped that with an over easy egg and finished with some chopped parsley!
The Producer put some Sriracha sauce on his and I followed suit. It was a good idea!
Enjoy!
xo MamaP
To prepare it, preheat your oven to 375F. Use a large solid knife to carefully cut the squash in half the long ways, in order to make 2 "boats". Be very careful when cutting! Put the squash on a towel so it doesn't slip on the counter or cutting board.Take care that the knife is not going towards you body. I usually put the point of the knife in and then pull it down to cut half way, flip the squash over and repeat to open it up. Drizzle each half with just a little olive oil and place upside down on a Silpat (see orechiette blog) lined baking sheet. Roast for 30-35 minutes. You should be able to insert a knife fairly easily into the back. It will have a little resistance but not be hard. When you take it out of the oven, turn it over and there should be nice golden edges.
Now comes the fun part...first remove the seeds and then you can either scoop the squash (it comes out in shreds, hence the name) into a bowl and drizzle with a little more olive oil, salt and pepper and just serve it like that as a delicious side OR...get creative and use it like you would noodles. If you have left over pasta sauce just scoop right over the boats and you have dinner for 2. You can cut the boats into wedges and top them with leftovers like fajitas, meatballs, roasted vegetables...
The squash does not have a dominant flavor so it's always a good idea to give it a little olive drizzle and sprinkle of salt and pepper before adding anything to it.
Tonight I am preparing a topping which is vegetarian friendly. I sauteed half an onion with a few mushrooms and threw in 3 big handfuls of chopped kale and 1 clove of garlic. I seasoned it all with a little Moroccan spice (Ras el Hanout) and the juice of 1/2 a lemon. I scooped about 1/4C. nonfat ricotta cheese into the warm squash boat. I topped that with the hot mushroom/kale mixture. I then topped that with an over easy egg and finished with some chopped parsley!
The Producer put some Sriracha sauce on his and I followed suit. It was a good idea!
Enjoy!
xo MamaP
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