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.
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.
I used a spoon – but you can also use a fork – to scoop out the strands from top to bottom.
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.
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Rates of flu-like illness continued to climb over the past seven days, according to the latest weekly flu report. This is consistent with what we typically see at this point of flu season in years past. And if prior flu seasons are any indication, we can …Continue Reading Weekly Flu Report, February 12, 2016
Happy Valentine’s Day…Made Even Happier! posted on Feb 11
I used to think that Halloween through New Year’s was the hardest time of the year to stick to my goal of eating healthfully, considering leftover candy from trick or treating, Thanksgiving dinner, holiday parties and gatherings—the list goes on and on. By the time …Continue Reading Happy Valentine’s Day…Made Even Happier!
Highlights from the February 10th Public Health Council Meeting posted on Feb 10
This month’s Public Health Council meeting featured a series of presentations and discussions on proposed amendments to regulations, followed by informational updates on select Department initiatives. First the Council received updates from the Department on the status of proposed amendments to regulations related to: Safety Requirement for …Continue Reading Highlights from the February 10th Public Health Council Meeting