One of the best things about moving to the States is that I never run out of things to be fascinated by. It’s so completely different from where I come from, that I get excited about the smallest things. Spaghetti squash being one of them. I had never even heard of it before. It’s a vegetable totally alien to me. I have seen it in recipe books before, but it always baffled me how they turned it into strands of spaghetti.
I googled it to find out more about this mysterious vegetable, only to find out it’s natural tendency to break up into stands when cooked. Wow! How cool is that? So I had to try it out for myself. I went out and bought me some spaghetti squash…and learned how to cook it.
I kept it simple- Roasted spaghetti squash, drizzled with a little olive oil, a sprinkling of salt, pepper, garlic poweder, parsley and then tossed with freshly grated parmesan cheese. Yummm. It was lovely! It’s flavorful, healthy and gluten-free! So now I’m going to let you guys in on my introduction of this fascinating vegetable in case you haven’t tried it already.
Cooking Spaghetti Squash
Ingredients:
Spaghetti Squash
2 tbsp Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
Parmesan Cheese
Method:
- Pre-heat your oven to 375F. Use a sharp knife to cut down the middle of the squash, length-wise. Don’t be surprised at how hard raw squash is.
- Then scoop out the seeds using a spoon.
- Place the squash, cut-side down on a foil lined baking sheet and pop it into the oven for an hour to roast.
- After 1 hour, take the squash out of the oven and let it cool for about 30 mins.
- Once it cools comes the fun part. As you can see already the spaghetti squash has a natural tendency to form stands. With the help of a fork, pull the strands away from the sides of the squash. Once you’ve loosened up all the sides you can just scoop up all the strands by pulling from under it.
- Drizzle some olive oil, salt, pepper and garlic powder.
- Then toss in some freshly grated Parmesan cheese and finely chopped parsley.
- It’s as simple as that…ta da!
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Oh this is awesome! I just received a couple spaghetti squashes in my CSA box this week and hadn’t quite figured out the best way to go about cooking them. This step-by-step is definitely going to help me out with my dilemma. Thanks so much for breaking it down in such an easy way. Now I can’t wait to make them. How would you describe the flavor of the squash in relation to other kinds of winter squash? Just curious
To be honest I’m not big on squashes or pumpkin, but seeing how this squash resembled spaghetti (which I love!) I had to give it a go. So I can’t really compare it’s taste. It was milder and didn’t have a distint flavor of it’s own, than I thought it would have, so it took on a lot of flavor from the seasonings I added. I really liked it though. =)