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.