Tuesday, December 9, 2014

Baked Spaghetti Squash

One day, Charles and I got adventurous after watching Anne Burrell cook up some spaghetti squash.  We decided to give it a go ourselves and see if it would be something to try again. It was fall and the squash were in season and we were in one of the farmers market so we grabbed one up and gave it a try. And it was good. So good that they have become a semi regular feature on our supper menu.

When I was trying to think of what to write about today, I thought of a good friend of ours from Georgia who is mostly vegetarian. I thought she would appreciate a cooking post without gratuitous meat shots in it. So here we go:

Roasted Spaghetti Squash.

one 2-3 lbs spaghetti squash
olive oil
salt and pepper

Preheat the oven to 350 degrees
Cut the spaghetti squash lengthwise.
Scoop out the squash guts

Drizzle the squash halves with olive oil and sprinkle with salt and pepper

Place the squash cut side down on a baking sheet and bake for 30-45 minutes. You will know the squash is done if you can easily pierce the back of the squash with a fork.

Take the squash out of the oven and use a fork to shred the flesh into spaghetti-like strands.
Put your squash on a plate and serve with a sauce of your choice or just season them up and eat them plain.