My favorite vegetable of the moment is spaghetti squash. If you’ve never tried it, you should!
I’d never had it until a few months ago, when I saw one in the grocery store. I felt so adventurous putting such an unfamiliar item in my grocery cart. The cashier didn’t even know what it was. This, of course, made me feel rather smug. I thought, this surely means that I am one of the elite few who has dared to buy one.
When I got home, I researched how to cook the strange oblong yellow object and was pleasantly surprised at how easy it seemed. I’ve made it a few times now, and I can assure you that it’s really simple.
First, bake it in the oven at 350˚F for about 40 minutes. Increase the temperature and/or time, depending on the size of the spaghetti squash.
Before putting the squash in the oven, puncture it with a fork all around.
When there are about 10 minutes of baking time left, pull the squash out, cut it in half lengthwise, and lay each side face up in a baking pan. Be careful, the squash will be piping hot.
Bake the squash for another 10 minutes (or more if necessary). I usually determine whether or not the squash is done by how easily it can be removed from the skin. Once the squash is done baking, pull it out and let it cool for a bit. Remove the seeds and goopy stuff from the center. Then, you can take a fork and rake out the spaghetti squash. It will come out in spaghetti-like strands (hence the name).
After you have scraped out the squash, heat up some oil in a skillet on medium-low heat, and add the spaghetti squash.
Add whatever seasonings you’d like. I usually throw in some garlic and salt (or garlic salt), pepper, red pepper flakes, Italian seasoning (sometimes). I spiced it up even more a few times with some Sriracha sauce. You can even add some Parmesan cheese.
Cook and stir until the squash is tender enough for your taste.
It is a great substitute for spaghetti noodles, if you’re looking to cut back on your carbohydrates once in a while. I’ve had it several times now with spaghetti sauce and spicy Italian turkey sausage. It doesn’t have the same texture as noodles, but I never feel like I’m missing out when I have it.
The spaghetti squash has a hint of sweetness that mixes really well with a spicy spaghetti.
I’ve also had spaghetti squash as my vegetable of choice with other meals.
It’s good, even when it isn’t covered in spaghetti sauce and turkey sausage.
I dare you! Try some spaghetti squash. You’ll probably be pleasantly surprised. And as an added bonus, you may have the satisfaction of stumping the grocery store checker.
Do you have a favorite, unusual vegetable? Have you been charmed by a new food recently?