One of the reasons I originally started blogging about food was because of my sheer and utter lack of talent in the kitchen. Any time things were produced from my kitchen tasting remotely good was obviously just luck. However, just like anything, practice makes perfect. Or in my case, practice makes edible.
I had this all on my mind as I set to town cracking open a spaghetti squash Sunday night. Before I started to learn how to cook for myself I had no idea what a spaghetti squash was and forget knowing how to cook it.
I figured there might be a few of you who are new to the spaghetti squash so get ready for Spaghetti Squash 101.
Spaghetti squash is a winter squash with seeds that when uncooked looks like traditional squash. When cooked the flesh turns to strands, similar to spaghetti.
Cooking a spaghetti squash is easy. The hard part is actually getting that sucker cut in half. Many people bake it whole, but I have all kinds of issues with it being to hot to handle or exploding in the microwave when I do it that way.
Instead I get a big knife and go to town. Of course, BE CAREFUL. I usually start in the middle and make a cut. The slowly work my knife up and down. Finally when there is space for my fingers I can just pry it apart. Just consider this part of your daily workout. You are welcome.
Scoop out the middle part with the seeds and get ready to cook. I’ve read that you can bake the seeds from a spaghetti squash similar to those from a pumpkin but I’ve never actually done that. Something to try, right?!
There are two really easy ways to cook a spaghetti squash.
1. Microwave. Place squash cut side down in a dish and just a little bit of water. Probably about 1/4 inch. This keeps the squash from drying out. Cook for about 10 minutes and check to see if it is soft enough to have a fork pierce the outside easily.
2. Bake. This is my preferred method. I place the squash cut side down on a cookie sheet and bake it for about 30 min at 350. If it is a larger squash I would do it at 375 for 30 min.
Once the squash has finished cooking let it cool a little then use a fork to start separating spaghetti like strands from the rind.
Spaghetti squash is the perfect substitute for almost any pasta. When I eat pasta at home I’m looking for filling and something to serve as a vessel for all the sauce I want to enjoy. Using this squash allows me to do that without all those pesky carbs and such getting in the way. Plus, squash is chock full of all kinds of nutrients and comes in at about 42 calories per cup.
Sunday night I cooked up a whole squash and divided it into two bowls. I topped it with a little roasted garlic spaghetti sauce and Aidell’s Teriyaki Pineapple chicken meatballs.
No pasta is complete without cheese and unfortunately…my fridge did not agree. Not a slice of cheese to be seen. Nutritional yeast to the rescue. I have the biggest canister of this stuff in my house and I only seem to use it on my “Spaghetti & Meatballs”. At the rate I use it this container should last me well into my 60s. Who wants to come to my house for dinner in the future?!
Not the most photo ready meall, but hopefully if you are a spaghetti squash novice this helped you out a little.
In other news, I met up with one of my friends who did The Color Run with me a few weeks ago to decide on our next “running” adventure. Hopefully the next time around will more run than walk. I’ll keep ya posted!
Have a great day!
What is the one thing you are intimidated to make in the kitchen? Poached eggs is a the culprit for me.