Everyone is always telling me I need to try spaghetti squash. I finally bought one for super cheap. After I brought it home, it sat in my counter for a few days. I was clueless. Like, what the hell do I do now? I asked around. I got a few different opinions from others on how to go about cooking this thing. I checked a few YouTube videos out. I even got on Pinterest. After all my research, I finally decided my best course of action. Scrap all those ideas and figure out my own way. I'm stubborn like that. I get it from my mother. Some might call it lazy, but I just like to work smart, not hard. As it so happens, I was roasting my ingredients for my Tomato Squash Soup. (https://crunchymomsrule.weebly.com/blog/roasted-tomato-and-squash-summer-soup) I figured I might as well save energy and roast this thing in the oven too. I cut the squash in half, scraped out the seeds, filled a glass baking dish with an inch of water, and placed the squash in the dish cut side down (this method I witnessed on YouTube, but I couldn't remember the cook times and temperature). I put it in a 325° oven for two hours. I figured since I was roasting the other squash for two hours, it wouldn't hurt anything. This is my universal vegetable roasting method. You might as well roast those squash seeds while you're trying to save time and energy! I set a separate timer for the seeds. I keep an echo dot in my kitchen to help me when I'm cooking! Alexa has saved me from burning many meals! Check her out! I opened the oven and let my squash cool down. When it was cool enough to handle, I flipped it over and forked it. I can't believe it actually looks like spaghetti noodles. I am impressed! I really didn't want to take away from the squash's own natural flavor. It's very light and not overpowering at all. The texture surprised me because it was still pretty firm after roasting for two hours. I was sure it would turn to mush. The strands were perfect little noodles! I drizzed some some of my homemade garlic oil on top of it and seasoned with salt and pepper. It was delish. My daughter tried it and liked it. Mom win! Tomorrow we will have it for lunch with some my Tomato Squash Soup doubling as a marinara sauce for the noodles! Here's the link for my garlic oil recipe. Since I'm obviously new to the world of spaghetti squash, please share with me your favorite ways to eat it!
Bon apetite, Marie
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