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.
2 tbsp Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
- 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!