Spaghetti Squash
Here is your newest dinner obsession! Grab a spaghetti squash and let’s get started!
I have grown up eating this simple dinner. The name may fool you, but it doesn’t actually taste quite like spaghetti. That’s what I love about it. While I’m one of the biggest pasta lovers out there, sometimes I crave marinara sauce in my meals but don’t want to have a “heavy” pasta dish per se. That’s where spaghetti squash comes in handy! It is sweet, light and just a tiny bit crunchy. It takes about 40 minutes all together and the process is so satisfying. I typically buy my squash from the farmer’s market. For all my Binghamton peeps out there… the Broome County Regional Farmers Market (open every single Saturday of the year from 9-1) has delicious spaghetti squashes.
Cooking the squash
Cut open the squash hot dog style. Forewarning, this may be a battle, they are firm veggies so it can be a bit of a process to cut it in half. Lightly scrape out the spongy part of the squash and KEEP THE SEEDS!! Drizzle olive oil, enough to cover the squash, and add sea salt to taste. Rub this in a bit with your hands (or a spoon). Poke holes in the back of the squash with a fork, allowing it to cook evenly and place belly side up on a baking sheet lined with parchment paper. Cook for 30-40 minutes at 400°.
All you need to make the most basic spaghetti squash dish is olive oil and sea salt. Yes! That’s it! Of course you can get more creative and put a sweet or savory twist onto it, but for the purpose of how to cook it at its core… these two ingredients are all you need!
Fluffing the squash
To fluff the squash and achieve the “spaghetti look,” use a fork and lightly scrape the edges of the cooked squash. You will see it’ll fall apart quite easily. It doesn’t take long to scrape the contents out but some of it may get stuck. At that point a knife may come in handy. This part of the process is so satisfying, and it ends up making two servings worth of spaghetti squash!
I always add marinara sauce to my spaghetti squash meals, but there are endless options to customize your dish. My advice is treat it like pasta and have fun trying new flavor combinations. Listed below are some of my favorite twists!
Mozzarella cheese, peppers & onions
Alfredo sauce & parmesan cheese
Pesto & parmesan
Pecorino Romano
Mozzarella cheese, pepperoni
Roasted garlic & olive oil
Toasted tomato, olive oil & basil
CINNAMON SQUASH SEEDS
~ seeds from squash
~ 1 tsp olive oil
~ 1 tsp maple syrup
~ sea salt (to taste)
~ cinnamon (to taste)
This is the best part!!!!!!! Wash the seeds with water in a bowl and dry them with a paper towel. Lay flat on a baking sheet with parchment paper and bake for 12-15 minutes at 300°. Salty & sweet, but not too much of either! Make sure to use these instead of throwing them out because it makes a great snack.
I have a lot of fun with this meal! It is so customizable which makes it a great choice for dinner. The refreshing edge it has appeals to a summer feeling, which is a quite needed pick me up in the dead of winter!
I hope you all give this a try and have as much fun playing around with different spaghetti squash recipes as I do! Stay tuned for more:)