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.)
What an interesting addition to speghetti squash!! I’ve actually never tried to make it (or taste it). I think a trip to Whole Foods will be in store soon…
Have you ever tried Shirataki tofu noodles? I am intrigued, but they looked a little ick in their package. Then again it reminded me of saurkraut and I LOVE saurkraut.
How come you and VeggieGirls don’t link to one another’s blogs? Nor do you ever comment on each other’s stuff. Just curious…
yum! now i know what to do with that durn squash! haha 😀
mmmm asparagus.
I tried spaghetti squash when I was a kid and hated it but when I was a kid I hated oatmeal too, lol.
I should try this again!
Oh I’m SOOO jealous! I used to love Spaghetti Squash when I was little and have desperately been trying to find it (but no one seems to be able to get it in for me, I’m contemplating growing my own :P)
scintillating.
love,
A MizFit in AUSTIN
I agree with Theresa (Vegetation), I’m so jealous that you guys have spaghetti squash in the US, I can’t find any here in Aus 🙁 Mind sending me some, hahaha and I’ll send you a …. vegemite in return, lol!!!
squash is a superfood, srsly.
and i cuss, you cuss, we all cuss for asparagus!
I made mock meatloaf last night and thought of you!
I also made a spaghetti squash recently — did it Mexican style… don’t you just love ss?
Andrea—
As usual, your comment made my day.
I’m sending good luck to you as well… although I’ll take a power point project over an essay any day!
Anonymous—
I’m really sorry, but that information is a private matter, so I don’t really want to write about it in this comment section and thus share it with everyone who reads my blog.