Spaghetti squash was always something that intimidated me until I actually tried making it and found it to be super easy! Start by cutting it in half, baking it until you can easily push a fork through the skin, then when cool enough to handle, scrap out the stringy insides and then you can season however you like!
Spaghetti squash
Sauteed Swiss chard
Sauteed Onion
Sauteed Tomatoes
Olive Oil
S&P
Simple. Tasty. Healthy. Yum!
Spaghetti squash
Sauteed Swiss chard
Sauteed Onion
Sauteed Tomatoes
Olive Oil
S&P
Simple. Tasty. Healthy. Yum!
Hey, do you know how to pick spaghetti squash? The first time I bought one it was very good, the next two times I bought it, I cooked it the same way but I couldn't get the same moist, stringy texture (it was kinda dry and clumpy). I suspect it was a ripeness issue but I’m not sure how to pick a ripe one...
ReplyDeleteI like the idea of adding sautéed swiss chard! Will give that a try. I make my spaghetti squash very similar but instead of swiss chard I add a bit of crumbled feta, chopped olives, and julienned zucchini (more greek style).
Oops...forgot to hit reply.
DeleteNo idea actually. There was one time my squash ended up on the dry crunchy side but I attributed that to not baking it long enough and not enough water in the baking pan. I wonder if the same technique for picking melons would work for squash?
ReplyDeleteOoo...I must try your squash recipe. Thanks!