Spaghetti Squash!
Everyone seems to have a different way to cook spaghetti squash. Personally, I like to let it bake a long time, so the insides get all caramelized and sweet.
My method:
1. Poke a few holes into the squash with a knife, then cut in half and place the halves right-side-up on a piece of tin foil.
2. Bake the squash in a (not pre-heated) 405-degree oven for about 1 hour (more for a giant squash), then microwave for 2-3 minutes if desired (I always do this).
3. Scoop out the insides. If you want it even more caramelized, mix with salt and spices, and put under the broiler for a little while. Otherwise, just eat it with whatever sauce you want (or just plain). Note: bigger squashes usually yield a sweeter result.
What to do with all of this yellow deliciousness?
Like a lot of other bloggers, I love spaghetti squash topped with tomato sauce, mixed with chili, thrown into a stir fry, and even eaten plain. Better than all that, though, is…
Betty Spaghetti Squash-and-Beans!
Layer some spaghetti squash onto a plate, top with beans (like Amy’s baked beans), and mix together so the sauce gets all over the spaghetti squash. It’s so easy, and it tastes great either hot or cold. You can even melt some shredded vegan cheese over the top if you’d like.
Below, my simple meal (2 cups squash, 1 cup beans, and some amazing roasted asparagus on the side)
I’ve been on a roasted-asparagus kick lately. They’re so yummy, simply seasoned with garlic salt and a little olive oil. (My other favorite way to eat them is roasted with olive oil and then drizzled with balsamic vinegar after they come out of the oven.)
ahhhhh…you’re too sweet! i love that you blogged about spaghetti squash! i finally finished up mine just last week!!
g’luck w/ your project!
Yes! Once again, great meal ideas! I had half a roasted butternut squash today and just fell in love alllll over again. But I have not been as friendly with Mr. Spaghetti Squash, so I am very grateful you have posted about this. I will have to try the longer roasting + “cut at the end” method, and I especially like the idea of mixing it into chili!
Awww, your comments make me so happy. We really do need to meet for real in person sometime! (And it should be at the Spiral Diner, dang it!)
i am so excited about the return of winter squash!! i’ve never done anything too interesting with spaghetti squash, just eaten it plain or with a kind of marinara.
LOVE spaghetti squash. I make stir-frys with mine most of the time.
Good luck on your powerpoint 🙂
I have mad love for spaghetti squash and winter squash season in general! Thanks for sharing your version :o)
Good luck with that presentation!
I found it to be delicious! I love me some spaghetti squash but I’ve never tried roasting it for 2 hours. I’m not that patient, but I bet it tastes better all caramelized…I usually cut in half and roast about 45 minutes at a high temp…or (gasp) microwave it with plastic wrap over the top of each half.
I’ll try and plan ahead next time so I can slow roast it.
Hey I LOVE LOVE LOVE your blog sooo much!!!!!!!
Thanks so much for the much less dangerous method for opening spaghetti squash and a huge thank you for the link, as well! I hope your post saves many other unknowing spaghetti squash openers from the same battle I faced. 😉
I agree, winter squash season rocks. So does roasted asparagus, yum.
HEY HEY!!!!!!!!! :-DD
Great ideas for the SQUASH!!!!!! Ohh UNFORTUNATELY I CANNOT GET SPAGHETTI SQUASH HERE AT THE MOMENT!!! :_(( ew…
Well…I’m impressed HOW MANY COMMENTS YOU ALWAYS HAVE ON YOUR BLOG…ahhh….:))
How do you make it..? :))
Well..I’ll be HAppy…to see a comment FROM YOU….on my blog..:)
If you have some time pls take a look =D I know you’re busy!! 😀
Hang in there
Have a great day!!