It seems impossible, but somehow I’ve survived 34 years and 2 stints in Weight Watchers without ever cooking spaghetti squash. Starving and delusional, many people following the program gush, “It’s just like eating pasta! You can’t even tell the difference!”
They’re wrong. It’s funny how we can totally lie to ourselves when we want to drop a dress size.
It’s stringy. Other than that, it’s not like eating noodles, but no matter. Spaghetti squash has it’s own merit. It can be roasted in the oven, caramelizing the sugars and ramping up its inherent squashiness. Or, it can be nuked in the microwave in about 1/3 of the time, leaving it a blank canvas for whatever flavors you toss it with.
I’ve never made spaghetti squash before, but I’ve eaten plenty of it. Like lots of vegetables, it’s bland when it’s not seasoned properly. That why I chose to toss mine with a whole bunch of bold flavors. I’m not giving a full recipe for this one. I raided my fridge and pantry, using what I had on hand, and eyeballed the amounts of the ingredients. This is my absolute favorite way to cook. Taste and adjust as you go. You should try it! It’s liberating!
Here’s what I did:
- Cut the spaghetti squash in half lengthwise. Scooped out the seeds and guts and discarded. Sprinkled generously with salt and pepper. Placed cut side down in a glass 9 in. x 13 in. Nuked on full power for 15 minutes, checked to see if I could fork the flesh into it’s characteristic thin strands easily, couldn’t, and then nuked for another 5 minutes. That did the trick. Timing will vary depending on the size of your squash and the pep of your microwave. Everything else happened in the time the squash was cooking.
- Caramelized an onion with a few roughly chopped anchovy filets (left over from my kale salad) in olive oil, salt, pepper, and about 1 tablespoon of dry. Onions were cut into half moons so they’d be fork-twirlable like the squash.
- Cut a roasted red pepper into very thin strips (also twirlable).
- Seared off a couple of chicken sausages (Mild Italian flavor) and sliced on the bias.
- Deglazed the pan with a bit of Sauvignon Blanc (it was open). Added a small pat of butter and another pinch of Italian seasoning
- Grated some parmesan.
- Rough chopped a handful of parsley
- Pulled the cooked sqush apart with a fork. Drizzled with a bit of olive oil and sprinkled generously with salt and pepper. Tossed it all together and ate a huge amount. Saved half for an awesome lunch tomorrow.
Is spaghetti squash in your regular cooking rotation? How do you prepare it?