Spaghetti Squash

September 20, 2012 § Leave a comment

Kindled by my City House experience, I ran out the very next day to purchase, cook and consume my very own spaghetti squash. It was eye-opening—who knew a vegetable could so utterly transform with just a little heat? I decided to bake mine because even though the cook time was longer than microwaving, most of the time was hands-off.

This is what your squash will look like

Preheat your oven to 375° while you take some time hacking this thing open.

Cut lengthwise. Pierce the squash with a knife and pop in the microwave for a minute to soften the squash before you cut.

Once you scoop out the flesh and seeds inside, brush with olive oil and a little salt and pepper. Bake in the oven for an hour at 375°

While that’s baking, why not separate some of the squash seeds and sautee with salt and pepper in a little bit of butter?

I personally prefer pumpkin seeds but these will certainly suffice as a salty crunchy snack while the real deal is still going in the oven

Now this is the really cool part. After about 50 minutes to an hour, the flesh will be very tender to the touch and fall away easily from the skin. When you rake your fork down it literally shreds it into perfect spaghetti-like strings!


If you are cooking for one, this squash yields a lot of “spaghetti”. Like dinner and lunch and then dinner and lunch again. So you may want to mix-up the way you serve it.

Tossed with garlic, olive oil, cherry tomatoes and parmesan cheese

Now your mouth knows this is not real pasta, the texture is tough and the taste is nutty and sweet. That doesn’t mean it’s not enjoyable with traditional spaghetti accompaniments but I preferred the Moroccan spices inspired by Smitten Kitchen.

Tossed with garlic, cumin, salt and cayenne browned in butter and tossed with fresh chopped cilantro.





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