But spaghetti squash is a whole 'nother story. This is really a versatile gourd. Is it a gourd? Anyway, for people who are watching their carb intake, this is a great low calorie, low carb substitute for pasta. Now, you have to be aware that it doesn't really taste like pasta, and is a bit more crunchy...but it does get the job done.
I found a great way to prepare the squash on Recipezaar. Thanks Bent Slightly for the recipe.
Spaghetti Squash
1 spaghetti squash
1 bulb garlic
salt
pepper
olive oil
Pre-heat oven to 350. With a sharp sturdy knife, cut the squash in half lengthwise. I find it easier to do if I poke holes in the squash with a fork and then microwave it for about 5 minutes. It makes it a bit more tender. After you have cut the squash in half, scoop out the guts and discard. Place the halves in an oven proof dish or baking sheet. After separating and peeling the cloves of garlic, thinly slice the cloves. Layer the slices around the bowl of the squash.
Generously cover the halves with olive oil, salt (Kosher works nicely for this) and fresh ground pepper.
Place on middle rack of oven and bake for 30-40 minutes, until the meat separates easily with the tines of a fork. When done, let cool for at least 20 minutes. It's much easier on the hands this way. Use a fork to scoop and separate the strands. Depending how devoted you are to garlic you can either remove the slices or leave them in...date night, take them out.
You can add just about anything you want to this. Just be sure that if you are adding a loose tomato based sauce don't mix them together prior to serving. The squash will get mushy and fall apart. Just let people add there own sauce to the top of the squash. I served it with a bolognese sauce and it turned out really well. I've used it in a hot chicken salad recipe that is yummy. I am going to try it in spaghetti pie. I will let you know how that turns out. Enjoy!
1 bulb garlic
salt
pepper
olive oil
Pre-heat oven to 350. With a sharp sturdy knife, cut the squash in half lengthwise. I find it easier to do if I poke holes in the squash with a fork and then microwave it for about 5 minutes. It makes it a bit more tender. After you have cut the squash in half, scoop out the guts and discard. Place the halves in an oven proof dish or baking sheet. After separating and peeling the cloves of garlic, thinly slice the cloves. Layer the slices around the bowl of the squash.
Generously cover the halves with olive oil, salt (Kosher works nicely for this) and fresh ground pepper.
Place on middle rack of oven and bake for 30-40 minutes, until the meat separates easily with the tines of a fork. When done, let cool for at least 20 minutes. It's much easier on the hands this way. Use a fork to scoop and separate the strands. Depending how devoted you are to garlic you can either remove the slices or leave them in...date night, take them out.
And, Voila, spaghetti!
You can add just about anything you want to this. Just be sure that if you are adding a loose tomato based sauce don't mix them together prior to serving. The squash will get mushy and fall apart. Just let people add there own sauce to the top of the squash. I served it with a bolognese sauce and it turned out really well. I've used it in a hot chicken salad recipe that is yummy. I am going to try it in spaghetti pie. I will let you know how that turns out. Enjoy!
3 comments:
Looks yummo! I love making spaghetti squash. Thanks for the zcoils info - I know of a few nurses that actually wear them to work and really like them. It was considerate of you to think of me when you are busy with so many other things. We love you guys and we're keeping you in our prayers!
Holy Garlic!!!! It's nice to get connected through blogging :) Thanks for the comment. :-) I was excited to see a new visitor on my blog! We are thinking of you and pray for you always.
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