Spaghetti Squash Starter
Spaghetti squash is a great alternative to pasta with it’s nutty flavor and noodley texture. There are a few ways to go about cooking them. You can either slice it in half before you bake it, or just prick it all over with a skewer so it doesn’t burst while baking. They are difficult to slice pre-baking, but if you do, brush both halves with olive oil and put the cut part face down on a baking tray and bake @ 400 for about an hour.
If you do the skewer prick method bake the same amount of time. After baking, let it cool enough to handle. Cut in half (if not already) and scoop out the seeds. Use a fork to tease out and separate the squash, giving it that noodle texture. Once all your squash is out, this is where the fun begins.
I make a simple marinara (pureed tomatoes sauteed with onions, garlic, oregano, basil, and salt) mix it with the squash, top it with parmesan and bake @ 350 for 20 minutes. This makes a very healthy and filling main dish. And to think, veggies as the main course! Another option is to mix the squash with pesto and top with mozzarella. The possibilities with spaghetti squash are as endless as pasta! Enjoy experimenting!