I know fall is a long way away, but I thought I’d share a tutorial on how to cook Spaghetti Squash. It’s one food I discovered I loved a few years ago, and it gets it’s name because when you cook it, it has the consistency of Spaghetti. But, it is 100% Vegetable. So, the possibilities of cooking with it are endless. I love that!
Spaghetti squash is awesome too because you can trick yourself into thinking you are getting a carb, and you’re really eating a veggie!! It’s because after it is cooked, it comes out like Spaghetti…in strings. So you can mix it with just about any pasta type recipe, and voila, you’ve got a healthier version.
When you cut it lengthwise, it will look like this:
After cutting it lengthwise, put it into a 13×9 pan with about 1/4 inch of water, Bake at 325 degrees for an hour, covered.
When it is done, let the squash cool. Next, pull out as many seeds as possible. Then, with a fork, scrape the inside of the squash out into a bowl. It should come out in strings just like Spaghetti. You can toss with butter and herbs and it is delicious just like that for a side dish.
The recipe that I am sharing with you though is one that I started cooking when I was dairy free for about a year. I know. Sad huh? This recipe is not technically dairy free, but can be easily adapted and still has plenty of flavor. It makes a full meal too. If you want to add chicken, it would be just about perfect! I found this in my father in law’s Betty Crocker cookbook circa 1996:
I’m not sure what they called it but, I’m going to call it:
Italian Spaghetti Squash “Pasta”
- 1 Spaghetti Squash (about 2 lbs)
- 1/2 cup of onion
- 1/2 cup green pepper
- 1 large clove of garlic
- 2 Tbs. olive oil
- 4 Roma tomatoes, chopped
- 1/2 tsp. salt
- 1/4 tsp. oregano
- 1/4 tsp basil
- 1/4 tsp. fennel seed
- 1/4 tsp. pepper
- 2 Tbs. butter or dairy free margarine
- 1/4 cup grated Romano cheese (optional)
Prepare and cook squash. Set aside. Saute onion and green pepper in olive oil for about 5 minutes over medium heat. Stir in tomatoes, salt, oregano, basil, fennel, and pepper. Simmer uncovered for about 5 minutes.
Remove all seeds from squash. Then, take a fork and pull out squash into spaghetti-like strands. Toss with butter and cheese, then mix with tomato mixture.