Have you tried this fall dish?
Today I'm sharing what's on my menu for the night... SPAGHETTI SQUASH!
If you haven't tried it, yet, don't knock it! Trust me, I don't even like squash, so I was very skeptical, and it took me a long time before I got brave enough to try it out, but I was pleasantly surprised!
I'll be honest... no, it doesn't taste like pasta noodles, BUT it also doesn't taste like squash! You'll have to try it out for yourself! :)
INGREDIENTS: spaghetti squash, olive oil, seasoning(s) of your choice, optional: parmesan cheese.
*see my typical choices below - step 4.
Preheat the oven to 400°F.
Cut the squash in half, lengthwise.
Use a spoon to scrape out the seeds, until fairly clean (like a pumpkin).
Brush the inside of each half with olive oil & add desired seasoning(s). *I typically do a medley - garlic salt or powder, pepper, and sometimes italian seasoning.
Place both halves facedown, in a glass baking pan, or on a cookie sheet (with foil or parchment paper).
Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
Cook the squash for 35-40 minutes. *if you can easily scrape the inside of the squash, and it shreds into fine strands, then the squash is done cooking. add 5-10 minutes, if needed.
Use a fork to shred and scrape out the squash strands into a dish or tupperware container.
Add more oil & seasonings, to taste. *I also add parmesan cheese here!
Spaghetti squash compliments a variety of dishes, but I will admit, my "go to" is turkey meatballs with (red) spaghetti sauce. This combo not only tastes great, but it's also heathy! Not to mention, you can cook the meatballs, and any other side (garlic toast, veggies, etc.), while the squash bakes, to save time!