Spaghetti Squash
Here are a few ideas for spaghetti squash. The squash is low in calories, just 42 per cup, and is filling and nutritious. (Learn more about its nutritional profile at NutritionData.) It also freezes well, so you can pack cooked squash in freezer bags for later use. Many folks add a tomato sauce to enjoy this winter squash. My mom makes a great recipe "Spaghetti Squash with Cheese," printed below. But my favorite recipe, just below, is the simplest by far! Do you have any favorite ways to prepare spaghetti squash?
Baked Spaghetti Squash and Parmesan
Spaghetti Squash
Parmesan Cheese
Halve the squash lengthwise and remove seeds. (I find a grapefruit spoon works great for removing seeds.) Prick the skin all over with a fork and place them in a baking dish, cut side down. Bake at 350 degrees for 30 - 40 minutes. You can also bake them whole, piercing a few times with a fork, because cutting them in half is a challenge! But when you roast them halved, open side down, you get that extra depth of flavor from the squash browning as it cooks.
When cool, remove the squash flesh with a fork to separate it into long strands. Toss with shaved Parmesan cheese and enjoy! I ate this over several times over a few days by refrigerating the plain squash, and then taking out a portion to warm up in the microwave and sprinkling with cheese.
I tried this with a spaghetti squash from last week's pickup at Sweeter Song Farm. I was roasting some eggplant for another dish and thought I'd just throw in the spaghetti squash while heating the oven. I looked for a simple recipe and found one for "Buttered Spaghetti Squash" in the Better Homes and Gardens New Cookbook. Their recipe calls for 3 tablespoons of butter and 1/4 teaspoon of salt, and 1/3 cup finely shredded Parmesan. But with the squash browned just a bit, I found I didn't even need the extra flavor.
Spaghetti Squash with Cheese
Spaghetti squash, about 4 pounds
2 tablesppons butter
1/8 cup minced onion
1/4 cup diced green pepper
1/4 cup diced red pepper
1/2 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon basil
1/4 teason minced garlic
2 cups shredded Monterey Jack cheese
1 can (2 1/4 oz)sliced black olives
Salt
Pepper
Pierce squash with fork in several places. Put on backing sheet and bake at 350 degrees for 45 minutes. Turn and back 45 minutes more or until shell yields to pressure.
When cool enough to handle, cut squash in half. Scoop and discard seeds. Remove strings and reserve.
Melt butter in a pan. Saute onions and peppers until tender. Add squash strands, seasonings and cheese. Toss until cheese is evenly distributed.
Place in a 1 1/2 quart casserole dish and return to oven until cheese melts. Approximately 10 - 15 minutes.
