You may or may not be a fan of these very versatile Sppagheting squash, but I am.Actually, I have to admit to overdoing them back in the early '80's', I had them for every meal of the day it seemed, and I got tired of them. But they're back on my list of faves again. Why am I talking about Spaghetti Squash? Well, I was invited to a new blogging group who are going to be posting fun recipes on Sunday's, called Sunday Funday. This week the theme is "Squash It To Me!" Our hostess is Rebekah of Making Miracles.
My first foray into posting with them, is also kind of fortuitous. They're featuring squash recipes this week, and a friend gave me a couple of spaghetti squash last week. So I had fun. If I can't have fun in the kitchen, I don't want to play. So there. I did say I was going to make this two ways. (there is also a third option, cause, why not?)
First off, you need to bake the squash, that's the only way you'll get the stringy insides out. And here's where the magic begins. Cut the squash in half, lengthwise, remove the seeds, and bake in a 400 degree oven until they're soft and cooked all the way. I did one half upright and the other half cut side down. I wanted to see which way I preferred. After cutting them, I pierced them a few time with a fork, kinda like when you bake potatoes. I sprayed each cut side with some olive oil cooking spray, placed one half cut side down and the other cut side up on a baking sheet. They then baked for 40 minutes. After I removed them from the oven, I let them cool for a good half hour or so, just til they were cool enough to handle. However the one with the cut side up, ended up back in the oven for another 20 minutes, cut side down. It wasn't done enough, and I liked the caramelized effect and taste much better of the squash which had been baked, cut side down. After baking, loosen the insides with a fork, and use a fork to scoop out the strings.
Cause those 'strings' inside is why it got called Spaghetti Squash and it's a great substitute for Pasta. I like them topped with a scoop of my homemade Spaghetti Sauce, but you can top them with Marinara Sauce to make them not only keto friendly, but also gluten free. And it's also a great low carb choice. So that's usually my go to, first choice. I even freeze the leftover Spaghetti squash for future meals. I've been buying a frozen veggie mix called Japanese Style stir fry. It's got a good mixture of the veggies I like and it's a quick and easy short cut to stir fry for dinner. You know where I'm going with this, don't you?
I used some of the spaghetti squash in place of the noodles in the stir fry. What can I say, I like my veggies.
And... I know I said I'd share how to make it two ways, but here's the third choice. After cooking it, add some butter, a little maple syrup (which I have lots of, courtesy of good friend), and serve it as a side to chicken or even turkey, or just eat it all like I did. I did get a little bit much of the Maple Syrup on there, but it still tasted amazing. I would suggest maybe 1- 2 tablespoons of Syrup and 1-2 tablespoons of butter per half Spaghetti Squash.And ummm, the seeds I took out of the middle, I washed them off, sprinkled them with a little salt and roasted them in the toaster oven for a snack. Treated them just like sunflower seeds, and they were delicious.
There are some awesome Squash Recipes here, check them out.
Autumn Harvest Fall Soup by Our Good Life
Beef and Butternut Squash Chili by Making Miracles
Couscous-Stuffed Red Kuri Squash by Culinary Adventures with Camilla
Creamy Pumpkin Soup with Yogurt by Cooking With Carlee
Curried Squash Soup by Palatable Pastime
Lal Bhoplyache Bharit /Red Pumpkin Raita by Sneha's Recipe
Roasted Bruschetta Pattypan Squash by Food Lust People Love
Seared Scallops with Spaghetti Squash by A Day in the Life on the Farm
Spaghetti Squash 2 Ways by Sid's Sea Palm Cooking