Wednesday, February 9, 2011

Scott Eats - Spaghetti Squash

I plan to do this feature at least once a week.  It's an extension of something I did with my other twitter account called #ScottEats.  Instead of just a photo, it will include a write up.

Spaghetti Squash
Medium Sized Squash
1/8 Cup Olive Oil
1 tsp Salt
1 tsp Pepper
2 cups cold water

Using a sharp knife, with a long blade, cut the squash in half from stem to end.  Scrape seeds out with a normal soup or pasta spoon.  Non-stick spray a half sheet pan that has an edge.  Drizzle 1/8 cup olive oil, sprinkle 1 teaspoon of salt and pepper on the cut side of each squash half.  Place the squash "shell up" onto the pan.  Add 2 cups cold water onto pan.  

Place in your 425 degree oven for 45 minutes.  Test for doneness with a knife.  The knife should easily penetrate through the squash skin.   Pull out and CAREFULLY turn the squash over to cool.  Once completely cooled, scrape the insides out with a fork into your storage or serving container.

We definitely turned our noses up at something called Spaghetti Squash.  Most recipe's actually call to cook it in the microwave, so even more gross.  We finally gave in but used the oven as the recipe calls.  True to normal squash vegetables, it takes on the flavors it cooks with.  This recipe calls for salt and pepper, so don't over do the pepper.  We added a creamy spaghetti sauce to top it off.  

Recommended sides: Good crusty bread. 

NOTE:  Most squashes are pretty forgiving in terms of the cooking process; however, follow the directions.  I cooked it this time and didn't realize there was an official recipe.  My "winging it" caused it to turn out a bit "soggy".

NOTE  * 2: The basil leaf was a last second addition to make the photo look artsy.  It did add a good flavor to it though!

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