I’ve been obsessed with spaghetti squash for a while but never ended up getting a chance to cook it. In my almost sprint to the grocery store today, I spotted this glorious vegetable and instantly grabbed it off the shelf.
After my daily dose of Insanity workouts, I needed something light yet filling. After trying to understand how to cook this interesting vegetable, I began to get my hands dirty in the kitchen. My favorite part about cooking this vegetable is that it can be cooked in the microwave and while that’s happening, I can prepare the rest of the dish on the side. I chopped up some onions, zucchini and mushrooms and sautéed them on low heat, while I waited for the squash to soften. After the squash was completely soft, and I could put a knife through it without much effort, I let it cool. I then halved, seeded and forked the squash into spaghetti strands. The toughest part of dealing with the squash was seeding it, because I missed a lot of seeds that I noticed while putting the strands into the vegetable sauté pan.
I reserved some of the water I had cooked the squash in, and added it into the squash “pasta” and veggie mixture. I added salt, pepper and a generous amount of dried herbs. I cooked the squash and veggies till I felt like they had nicely meshed together, and added a reasonable amount of grated pepper jack cheese. You can also add parmesan or romano.
Finally I served it in a bowl and topped with a small amount of cheese (it melts into the squash and binds it together). This meal can be delicious for lunch or dinner– low in calories and still gives you the feel of pasta (minus the carbs)!
Share your spaghetti squash recipes with me. This is a completely new vegetable for me, and definitely something I’m excited about experimenting with!