Hey, Noshers! Have you entered my Green & Black’s chocolate giveaway yet? The contest ends tomorrow, and you can enter once per day via twitter! What are you waiting for?
My first experience with spaghetti squash involved a recipe from the Swedish Chef in Muppet Magazine – are you a Muppets fan? And is that magazine still in circulation? It was a great publication! I’m clearly dating myself here. ANYWAY. I don’t know if it was because I was six or my palate wasn’t ready for it, but I just wasnot a fan of spaghetti squash. And hence, I didn’t try it again for 20+ years. I didn’t have a strong aversion to it per se, but it just never came on my radar as a veggie of choice. Well what do you know – spaghetti squash is everywhere at my local farmer’s market this time of year, and I thought it high time to revisit this stringy melon. I decided to go with a simple preparation with garlic, basil and parm. So easy and delicious!
You will need:
- 1 spaghetti squash
- 3 cloves of garlic
- 1 large handful of basil
- 2 tbsp butter
- 1/3 cup of Parmesan cheese
- salt and pepper, to taste
1. Preheat oven to 375F.
(I was also roasting a butternut squash to make curry butternut squash soup).
2. Once cooled, cut the squash in half, lengthwise, and discard the seeds inside. Using a fork, scape the squash meat, which will form long strings! (First photo). Set aside.
2. Mince the garlic and finely chop the basil
4.In a large pan, heat the butter over medium heat until melted.
Add the garlic and cook until fragrant.
Add in the Parmesan and toss.
Voila! Spaghetti squash!
Spaghetti squash is a hearty, satisfying side dish or even a main meal if you’re in the mood for a light dinner. In my opinion, it does not substitute for spaghetti at all – if I went in with that mindset, I’d be sorely disappointed! But I think this savory squash does just fine on its own – no carb comparisons necessary. I will be making this again while it’s still in season!
Have you had spaghetti squash before? Are you a Muppets fan?