Spaghetti Squash

It’s fall, which means my supermarket is filled with cheap varieties of squash. Spaghetti squash is kind of strange. But it’s also healthy, versatile, easy, and tasty.

is it spaghetti or is it squash?

The best way to extract the stringy-insides is to bake it first. I cut it in half, seasoned it with sprinkles of salt, pepper, and olive oil, and popped it in a 350-degree oven for 45 minutes. After letting it cool enough to be able to handle, all I had to do was take a fork and shred the insides (after removing the seeds in the middle, of course).

Now, you could enjoy this on its own, but it will benefit from some additional flavors.

  • 1 spaghetti squash
  • 1 big tomato
  • 2 cloves of garlic
  • olive oil, salt, and pepper
  1. Heat up some olive oil in a large pan or skillet
  2. Smash garlic. Add to pan
  3. Dice tomato. Add to pan
  4. Stir in squash
  5. Mix
  6. Season as needed
  7. Serve

Violà – a quick, easy, and healthful snack or side.

4 responses to “Spaghetti Squash

  1. I make a similar recipe.. only mine has greek olives and feta cheese.
    its delicious! my husband lovessss it!

  2. I’m not a fan of feta cheese, but it sounds like a great addition if you do. I’d like to try it with some fresh basil and mozzarella cheese, actually.

    Anyone else have suggestions on how to spruce up this recipe?

  3. On the topic of autumn squash… Yael and I took some left over butternut squash soup, reduced it down and used it to fill fresh raviolis in a sage and brown butter sauce. very delicious and a good way to get 2 dishes out of the butternut squash, sort of in the spirit of your mechshie and kusa jibn dishes.

  4. i have some leftover pumpkin from making chocolate chip pumpkin bread this weekend hanging out in the fridge. i was thinking pumpkin raviolis, sort of in the spirit of your butternut squash raviolis.

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