Its seems that every magazine I pick up these days mentions spaghetti squash and its magical pasta-like qualities. At first I was skeptical, but then I was walking through the local grocery store at 11:30 pm last week (yes, I do like to do a bit of late night grocery shopping from time to time), and I happened to walk by a bin of spaghetti squash. Before I knew it my curiosity got the best of me and I tossed one in the basket.
I washed the squash because, well, you never know where its been. I’m a firm believer in washing all fruits and vegetables, included bagged salads. I’ve even been known to peel mushrooms, much to the disgust of some of my friends.
Cut the squash in half lengthwise.
Scoop out all the seeds and “guts”.
Place the squash halves, cut side down, on a baking sheet and bake at 375°F for 40 min or until tender.
Now here is where the craziness starts (and where my skepticism flew out the window). Using a fork pull the flesh of the squash and it will start to come out in spaghetti-like strands.
Here is the final product – doesn’t it look like spaghetti? You could add some butter, cheese or salt and pepper to this, but I was feeling a little traditional.
So I tossed out some homemade Pomodoro Sauce with Chicken.
And of course some Parmesan cheese.
My final verdict:
I would ABSOLUTELY make this again. Not only is it a great way to incorporate more veggies into your diet, but its also at easy way to cut back on back on your pasta intake without missing out on your favorite Italian sauces. For a girl who lives in Little Italy, this is a blessing!
I have tried spaghetti squash once or twice and loved it! I need to have it again soon.
Hmm, The Moms keep making it for their diet. They did no good in convincing me, but you did me in. Next time, I’ll give it a shot.
My Mom always makes this too. I agree wholeheartedly about its deliciousnmess.