Post Content

Lani blog

SpaghettiSquash

I can remember the first time my cousin told me about spaghetti squash. “It’s so easy to make and its just like eating spaghetti!!” she said. “Sort of!” she added.

It only took me 3 years to take her advice on cooking one, and I don’t blame myself. Hard as a rock, all squished-pumpkin looking – I was intimidated and didn’t have a clue how to attempt to make a spaghetti squash.

One day at Shaw’s, I was feeling adventurous and grabbed a spaghetti squash, …and then a butternut squash, …and then an acorn squash.

I went squash crazy.

So I got home, stared at these weird looking things on my counter, panicked, and stuck them in the fridge not knowing what else to do. They sat in there for 5 days before I rescued the spaghetti squash first. I Googled directions on the easiest way to cook it, and went to town. Of course, there are different ways to cook it – whole or cut in half; baked, boiled, or microwaved. So I chose what I thought was the easiest: sticking the whole thing into the microwave.  I took a sharp knife, poked 6 or 7 holes in the squash, and stuck it in the microwave for 11 minutes. It gets super hot, so I let it sit for 5 minutes before taking it out.

Then comes the fun part.

SpaghettiSquashSliced

 

Now that’s its cooked, the skin is softer. I took a sharp knife and cut the spaghetti squash lengthwise.

I thought that when I cut this in half, I’d be looking at strands of spaghetti-like matter. I was wrong. There is pulp and seeds that have to be scooped out first. Once its looks like its been hollowed out, the spaghetti squash makes you work for the strands.

Spag_squash1

I used a spoon – but you can also use a fork – to scoop out the strands from top to bottom.

Spag_squash2

Since I had to keep giving my hand a break, maybe I could have cooked it a little longer so the strands were softer. Mine were a little crunchy, but still delicious!

I left the strands in bowl on the counter, and used a medium sauté pan to heat some oil. I added garlic, onions, diced tomatoes, and a pinch of salt and stirred those around for about 2 minutes. I poured the sauté mixture into a bowl, and mixed in ¼ cup of fat-free feta cheese. I added that to the squash stands, and had the most delicious Mediterranean spaghetti squash meal!!

Check in next week for an exciting (average) post on taking an acorn squash head on.

Written By:

Tags: , , , , , , , , , , ,

Recent Posts

Asbestos: An Old Health Hazard Still With Us Today posted on Jun 20

Asbestos: An Old Health Hazard Still With Us Today

Think back to when you were in school – do you remember seeing pipes that looked like they were covered in white paper mache and those colorful floor tiles?  There is a good chance that those pipe coverings and floor tiles contained asbestos. Asbestos is   …Continue Reading Asbestos: An Old Health Hazard Still With Us Today

Highlights of the June 14th Public Health Council Meeting posted on Jun 14

This month’s PHC meeting included a single Determination of Need (DON) request, a series of updates on the status of proposed amendments to regulations, a vote on a final amendment, and an informational update for members on tickborne illness surveillance in Massachusetts. First, the Council   …Continue Reading Highlights of the June 14th Public Health Council Meeting

“Kids Can’t Fly: Window Safety for Warmer Weather” posted on Jun 6

“Kids Can’t Fly: Window Safety for Warmer Weather”

Warmer weather is here and it is time to open up the windows and let fresh air in! Sadly, while spring and summer bring warmer weather, this time of year we hear about children seriously injuring themselves or even sometimes dying from a fall. A leading   …Continue Reading “Kids Can’t Fly: Window Safety for Warmer Weather”