Spaghetti squash is a cousin to butternut, acorn and other winter squash. I enjoy eating winter squash this time of year because it's comforting without being heavy. When spaghetti squash is baked and scrapped with a fork, its flesh breaks up into noodle-like strands. This vegetable makes a delicious gluten free pasta-like dish. Pretty magical, right? We don't eat a lot of pasta around our house, but we really enjoy this dish.
Squash is like a sponge, it will soak up whatever flavor you want. Lately I've sautéed my squash noodles with onion, garlic and herbs. I have a neighbor who swears by garlic and chili oil.
How to cook spaghetti squash
1 spaghetti squash, cut in half with seeds removed
Bake at 400 for 30-40 minutes depending on the size. Remove from oven. Once cooled, scrap the flesh with a fork until it's all broken up into noodles.
Pesto spaghetti squash
1 spaghetti squash
1 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1/4 tsp red chili flakes
1/2 tsp oregano
1 tbsp spinach
1 tbsp fresh basil, chiffonade
4-6 tbsp pesto
parmesan to garnish
Cook the spaghetti squash according to the directions above.
Saute the onion in the olive oil over medium heat. When it starts turning transparent, add the garlic and herbs, stirring until fragrant. Now mix in the spaghetti squash and spinach. Cook for about 10 minutes, stirring often.
Remove from heat. Mix in the fresh basil, pesto, and garnish with parmesan. Enjoy with Sara's lentil meatballs or grilled chicken.