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.)
I always feel like I take the quick way out and put squash in the microwave. At least that’s what I’ve always done with spaghetti. I NEED to stop doing that, roasting makes things soooo much better. I’ll have to see if I have the patience to wait two hours for it haha
Hey!! I’m cooking with squash, too 😀 Autumn is so great.
I love everything in this dish–baked beans and asparagus are my favorites!
Spaghetti Squash! ww I want to try it now:( haha
Thanks for your nice comment on my blog last night!! 🙂
MMMmmmm I heart spaghetti squash, your dishes look SAWEET 😉
I love love love spaghetti squash too. I was at a hotel buffet once that had a veggie casserole with it and it was so good – I’ve never been able to recreate it.
How weird about the Innocent Chocolate! I must have been taking a bite as you had your arm out to grab it and then you got the bad vibes.
I’ve never eaten spaghetti squash before ~ I definitely should though, because it looks like my sort of thing…
Good luck with your powerpoint presentation!
katie, i love raspberry wine! i haven’t tried plum but i’ve seen it before. my family and i vacation in west virginia every year and we go to a vineyard. they make all kinds and that’s where my raspberry wine obsession came from haha
i’m so happy you posted a spaghetti squash recipe! i got one 2 weeks ago and it’s been sitting on the kitchen table. i wanted a fun way of eating it but just haven’t gotten around to making it. thanks for the recipe!
I love the spahgetti squash! It's so darn yummy & I'm suer excited about the squash coming back into season. I also think that sweet is as sweet does, sweetie!
roasted asparagus is the BEST! it is one of my most favorite veg ever!