I’ve been wanting to try spaghetti squash for quite awhile now. Just a few things were holding me back: (1) I couldn’t garner much interest in it and (2) I didn’t have a single clue how to work with spaghetti squash.
After my repeated and persistent requests, Ruth happened across a spaghetti-meets-spaghetti-squash recipe in one of her myriad magazines. The recipe called for mixing (what I would consider to be rather ample portions of) whole wheat spaghetti with half of a large spaghetti squash. We decided to cut out the middle man, so to speak, and go hardcore — spaghetti squash only.
We also decided that even for our virgin attempt at working with the stuff, we didn’t want to use premade spaghetti sauce. Two regular Julia Childses right here 😉 I minced a few cloves of garlic, sautéed it with diced onion and diced tomatoes in EVOO, and added a dash of oregano and Italian seasoning to form a “sauce” of sorts.
Obviously, I don’t know how the original recipe would have tasted. I’ll be honest, though, I’m glad we allowed our stomachs to guide us in the pursuit of whole, fresh ingredients.
If you have never worked with spaghetti squash, I have two recommendations. One, be sure that you have poked enough holes in the damn thing if you will be microwaving it…
Ours not only split down the middle, it exploded sweet-smelling strands across every possible centimeter of the microwave.
Two, whether you are baking or microwaving the squash, it will be hot when you remove it from the heat source. I used a combination of forks and tongs to remove the seeds, scrape the “spaghetti” from the rind, and remove the strands. The scraping is the easy part; the removal of the strands is a little more complicated. While the rind and the strands are hot, use a hot mitt or clean dish towel to brace the squash while you scrape and remove the strands. Almost the entire squash is usable, so this is what makes the removal a bit difficult.
One large spaghetti squash makes enough strands for 3-4 people, equivalent to servings of pasta. The “spaghetti” was flavorful and healthy without being overly filling — definitely a keeper! 🙂
Have you ever tried spaghetti squash? If so, what did you do with it?