Jane Bonacci, The Heritage Cook

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Two Delightful Ways to Serve Spaghetti Squash for #FallFest

This entry is part 49 of 55 in the series Vegetarian

 

Spaghetti Squash with Tomato Pasta Sauce

Spaghetti Squash with Tomato Pasta Sauce

 

 

Today you get two ways to enjoy the delightful and uber kid-friendly spaghetti squash! Have you ever had one? Here is a winter squash that would seemingly behave just like any other squash, right? But no, when this one is baked it naturally shreds into threads similar to spaghetti, thus the name. Bizarre and really fun!

 

This is our last Fall Fest post for the year and this week’s subject is Winter Squash. When my CSA box arrived with one of these babies in it, I knew we would have fun figuring out how to serve it. The Artist, being the son of Italian cooks, grew up eating all kinds of squash and was very excited to have it for dinner. It is wonderfully nutritious and can be served as either a vegetarian/vegan main course or side dish. Because of its consistency you can use it in place of pasta for a delightful gluten-free alternative.

 

Beautiful organic spaghetti squash

Beautiful organic spaghetti squash

 

Probably the hardest aspect of dealing with hard squashes is cutting and cooking them. If you are making pumpkin, acorn, butternut, or other standard squashes, just pop them in the oven whole and bake until soft. But with spaghetti squash you really need to scoop out the seeds and strings first.

 

Start with a really sharp knife, a serrated blade is even better. Cut a thin slice off one end. This gives you a flat surface so it won’t roll while you are cutting it. Stand it up on the cut surface and slice it in half lengthwise. Cutting it vertically gives you the most leverage and control.

 

Spaghetti squash, split in half and ready for roasting

Spaghetti squash, split in half and ready for roasting

 

With a sharp edged metal spoon, scoop out the seeds and string. You can either discard them or separate out the seeds, rinse them, pat dry, and roast with a little olive oil, salt and pepper. They make great snacks!

 

Preheat the oven to 400°F. Lightly oil the cut surfaces of the squash, sprinkle with salt and pepper to taste, and place cut side down on a baking sheet. I line my baking sheet with foil for easier clean up, but it isn’t necessary. Bake for about 45 minutes, or until a knife easily pierces the skin and flesh.

 

Roasted spaghetti squash ready to be shredded

Roasted spaghetti squash ready to be shredded

 

Remove it from the oven and set aside until cool enough to handle. Flip the two halves over and using a fork, scrape the meat of the squash into threads. Transfer to a bowl and continue scraping until you have removed all the meat from the skin. Discard the skins.

 

Now comes the fun part, deciding how you want to serve it! You can serve the spaghetti squash with a little butter, salt, and pepper. The Artist likes his squash topped with some tomato pasta sauce. My favorite commercial brand is Rao’s Marinara. It tastes just like homemade and is well worth the price! Add a sprinkling of Parmesan cheese if you like a little more pop.

 

Spaghetti squash with butter, salt and pepper

Spaghetti squash with butter, salt and pepper

My other favorite way of serving spaghetti squash is to sprinkle it with brown sugar. Oh My, it is SO good for breakfast this way. Your kids will think you are spoiling them and letting them eat something really special. It will never be easier to get them to eat their vegetables, LOL!

 

Spaghetti squash with brown sugar

Spaghetti squash with brown sugar – the perfect healthy breakfast!

The next time you go to the grocery, look for spaghetti squash and give it a try. It may just become your new favorite vegetable!

 

Help us get the word out by sharing on Facebook, Twitter (#fallfest) and Pinterest and make sure you check out these amazing recipes from the other participants this month!

 

Feed Me Phoebe: African Peanut Stew With Shrimp and Butternut Squash

Jeanette’s Healthy Living: Spicy Thai Coconut Winter Squash Noodle Soup

The Heritage Cook: Spaghetti Squash Two Ways

Napa Farmhouse 1885: Roasted Winter Squash Muffins With Honey and Molasses

Virtually Homemade: Butternut Squash Mac and Cheese With Sage and Bacon Breadcrumbs

Red or Green?: Spicy Twice-Baked Stuffer Winter Squash

Devour: Rachael Ray’s Easy Pumpkin and Winter Squash Lasagna

Thursday Night Dinner: Butternut Squash Mac and Cheese

FN Dish: 5 Light Squash Recipes

 

 

 

 

 

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Do you have any questions or comments? I love to hear from you!

 

Series NavigationRed Bell Pepper Hummus for Fall Fest! (Gluten-Free)Roasted Potato, Beet and Radish Salad with French Vinaigrette (GF)

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