Adventures with Spaghetti Squash
Written by Ann Pietrangelo on November 17th, 2008 in Conversations, Recipes.
While grocery shopping recently, I couldn’t help but notice the beauty of the spaghetti squash. It seemed like the very essence of autumn’s bounty, so I added one to our cart.
The day I decided to make the squash, I allowed myself to be completely sidetracked by blogging, and got a late start. With the pork roast already in the oven, time was running out.
I read the cooking instructions on the sticker only to find 
that I needed 45 minutes to an hour to cook spaghetti squash thoroughly. Uh-oh. Time for plan B.
I cut the squash in half and removed the seeds per the instructions. Cutting this monster in half is actually the hardest part. Then I placed the two halves in a large Corningware dish, over 1/2 cup of water. With the dish covered, I popped it into the microwave for 12 minutes, until it was tender.
Then I discovered
why it’s called spaghetti squash. With a fork, you scrape the insides of the squash, which comes up in strands like spaghetti. Placing the strands in a dish, I added butter, salt, pepper, and parmesan cheese.
It was so simple, but full of flavor. My husband, who is not fond of squash, not only ate it, but went back for seconds!
I am a big fan of trying new things — and keeping things simple. This is one more side dish to add to my repertoire.
November 20th, 2008 at 5:03 pm
Oh that looks good! I’ll have to give it a shot.
November 20th, 2008 at 5:12 pm
Thanks — I’m usually pleasantly surprised when I try something new!