Wednesday, January 28, 2015

Spaghetti Squash

Pin It Spaghetti Squash

Spaghetti Squash
My wife and I wanted to make Spaghetti Squash for a long time. It is very simple to do and you can play around with different flavors and even make a sauce for the dish. We just kept it simple since the Squash has a great taste on its own and had ours with Chicken on the side. The color of Winter Squash can range from a light yellow, to bright yellow or orange. The taste is great and not as sweet as Butternut Squash, but a little like Acorn Squash and it really looks like Spaghetti.

Close-up of Spaghetti Squash right out the oven

1 Spaghetti Squash

1 tablespoon Olive Oil + 1/2 teaspoon at the end

Kosher Salt

Cracked Black Pepper

Spaghetti Squash out of the oven

Heat the oven to 375 degrees.

Trim off top and bottom of Squash.

Cut lengthwise through Squash (in half).

Using a spoon, gently scoop out all seeds and the pulp in center.

Brush with Olive Oil, and season with Salt and Pepper to your liking.

Line a sheet tray with parchment paper and place Squash skin side up.

Cook for 35 to 45 minutes depending on the size of the Squash.

Remove and let cool for 2 to 3 minutes.

Scrape the flesh with a fork to make long strands.

To remove all the strands down to the skin sprinkle a little more Olive Oil, and season with a little more Salt and Pepper.

You can eat it just like this with your favorite Meat and/or Veggies or make a Garlic Sauce with minced Garlic, Butter and Olive Oil and/or sprinkle a little Grated Parmesan Cheese over it.

-Allen/Two Frys

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