May 18, 2013

Spaghetti Squash

I'll be honest. As curious as I was to try spaghetti squash, I was also very hesitant. The fear of putting all of the time into preparing the meal only to not like it was holding me back the most. It took me six months to muster up the courage. To my surprise, it was pretty delicious! Time consuming but enjoyable (and edible!).

When I first cut into the squash, the smell reminded me of carving pumpkins. It was also seedy and stringy like a pumpkin. Topped with my marinara sauce, the spaghetti squash doesn't have a flavor. In that sense, it is similar to pasta... crunchy pasta.

The final say: I will make it again and try other variations!

INGREDIENTS

DIRECTIONS
  1. Preheat the oven to 375°F.
  2. Cut the squash in half lengthwise. Scoop out the seeds and goop. Place both halves of the squash on a baking pan with the cut side face down.
  3. Fill the baking dish with just enough water to cover the bottom. Cover with aluminum foil and bake for 40-45 minutes. Remove foil, flip the halves, recover and bake for an additional 15 minutes.
  4. Remove the squash from the oven. Let sit for about 5 minutes. With a fork, scrape the insides of the squash away from the outer shell and place them in a bowl. Serve like pasta spaghetti and enjoy :)
**TIP: I had frozen a batch of my marinara sauce from before. All I had to do was thaw and warm up over low heat. So simple!
 

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