I can’t say enough about this humble vegetable. I love pasta, but this squash is a delicious {and nutritious} substitute for noodles in a lot of dishes – including spaghetti and meatballs. And, it easily stands alone as a side dish with little more than some sautéed shallots and seasoning. This Spaghetti Squash with Parmesan and Fresh Herbs is a great example.
If you’re trying to cut back on carbs, or if you just want to have some healthy alternatives to your typical side dishes, you won’t find a more versatile vegetable.
Experiment with your favorite fresh herbs – I’ve used basil or mint and tossed in some julienned zucchini. The squash is delicious simply tossed with pesto and topped with chopped tomatoes. And of course, it makes a great substitute for pasta in your favorite dishes – I love it with my Turkey Meatballs.
The first thing you need to do is cook the squash – you can microwave it, boil it or bake it. But baking gives you the very best flavor. If {and only if} you have a very sharp knife {and aren’t afraid to use it}, cut the squash in half lengthwise. Scoop out the fleshy center and seeds. Sprinkle with a little olive oil, salt and pepper, place cut side down on a baking sheet and cook at 375 for about an hour. {Alternatively, you can pierce the squash several times with a fork and bake it whole – just add 1/2 hour baking time.}
Cool for a few minutes, then using a fork, scrape out the “spaghetti” strands.
- 6 cups baked spaghetti squash (from about 3½ pounds squash)
- 2½ Tbs unsalted butter
- 2 shallots, diced small
- 2 garlic cloves, minced
- 1 tsp chopped fresh thyme leaves
- ¾ tsp chopped fresh rosemary leaves
- ¼ cup chopped fresh parsley
- 2 Tbs grated Parmesan
- coarse salt and ground pepper
- Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
- In large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.
What’s your favorite way to serve spaghetti squash?
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