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.
Preheat your oven to 375° while you take some time hacking this thing open.
While that’s baking, why not separate some of the squash seeds and sautee with salt and pepper in a little bit of butter?
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.
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.