Spaghetti Squash
Spaghetti squash is known as "the fun squash" because it's so different
from any other type of squash you are going to cook. There are also so many
different things you can do with it. This is a basic preparation. Other ideas
are in the notes.
Ingredients:
- Spaghetti squash. The one pictured here was about 2.5 pounds and was the
smallest in the store. It's very filling.
- Spices, olive oil, and bacon as desired.
Directions:
- Cut the squash in half and carefully remove the seeds. You might want to
use a kitchen scissors to cut around the edge because you don't want to dig
into the squash itself (which is easy to do).
- Turn upside down in a baking pan. Bake at 375-degrees until the inside is
somewhat soft (about 45 minutes for this sized squash).
- Let cool until the squash can be handled and then carefully remove the inside
of the squash. They will come out in threads that look and act much like cooked
spaghetti (thus, the name). There will be a much larger volume of strands
than you think!
- Cook several pieces of bacon very crisp and chop
into bacon bits.
- In a skillet, heat some olive oil and/or butter. Add the spaghetti squash
threads. Toss with spices as desired and the bacon bits. Heat through.
Lower Fat:
- I don't cook this very often, but will likely try something different like
treating the threads like spaghetti and use a tomato-based sauce instead of
the bacon and olive oil/butter suggested above.
Notes:
- Treat the spaghetti squash threads just like spaghetti. Use them in most
any recipe where you have spaghetti. Covered with spaghetti sauce and cheese
makes a nice diversion.
- Mix the threads with a cheese mixture and heat through for a different presentation.
- If you want to get creative with presentation, serve in the empty shells.
- And, so forth; use your imagination...
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Tom Simondi, All Rights Reserved
