Friday, October 11, 2013

Spaghetti Squash Two Ways


A couple of weeks ago, I found a spaghetti squash included in our weekly bag of organic vegetables and fruits we pick up from our CSA.  (Ok, it’s technically not a CSA but a co-op that works with several nearby farms to distribute fruits and vegetables—and more—to Chicago-area residents.)  In any case, spaghetti squash is not a vegetable that people eat all the time.  In fact, my very first spaghetti squash came in another one of these bags a few years ago.

Then, of course, we tried the dish most associated with this squash: Spaghetti Squash Parmesan. 

1) You start by roasting a whole spaghetti squash.  First, prick your squash many times with a sharp paring knife or a fork, and then roast in a 350 degree oven for about 45 minutes. 

2) Then you carefully split the squash along the length of it and then take a spoon and remove seeds (that messy center part).

3) Then you can spoon some pasta sauce in the center and top with some grated or sliced fresh mozzarella cheese and sprinkle some grated parmesan.  Put back in the oven to melt the cheese and slightly brown edges, remove and top with basil, salt and pepper.


While we enjoy spaghetti squash parmesan, our new favorite squash dish is one I found a recipe for online (click here for recipe).

I would call this dish, good as both a side dish and as a main (and pictured at the top of this post), Spaghetti Squash Mediterranean.

1) Once you are finished roasting (following the directions above), scoop out the seeds.  Once the squash is cool enough to handle, scrape the squash to dislodge the stringy pasta-like strands of the squash and place in a bowl.

2) Toss the squash with sautéed onions and garlic, diced tomatoes (either room temperature or warmed with the onions and garlic), crumbled feta, sliced black olives, and shredded basil.  Salt and pepper to taste.

Go ahead.  Try something new!


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