There were two spaghetti squashes in this week’s CSA basket, so we’ve been eating a lot of it these past few days. To prepare dishes with spaghetti squash, start by baking it in the oven. Cut the squash in quarters and scoop out the seeds. Put the squash pieces face down on a greased cookie sheet and bake at 350 until soft, about one hour. Let cool, then scoop out the pulp, which will come out in spaghetti-like strands. Depending on the size of the squash you start with, you should end up with about 2-4 cups of pulp.
What you do next is limited only by your imagination. People often take the vegetable’s name literally and serve it with spaghetti sauce. That’s a fine dish, but why stop there? Here are some other ways to enjoy this versatile vegetable.
- To make a tasty side dish, reheat the pulp with a little butter and salt and pepper to taste. That’s it! Or, you could add a little more. Last night, I topped the squash with chopped cherry tomatoes. Check your fridge for other possibilities.
- For a heartier dish, try this: Sauté a couple of cloves of garlic and a medium onion, minced. Add 2-3 chopped tomatoes and some herbs, fresh if you have them. I like oregano and basil. When the tomatoes are cooked, stir in the spaghetti squash and continue cooking until the squash is warm. Sprinkle grated cheese on top and serve. Add a side salad and you have enough for a complete meal.
- Spaghetti squash pancakes are delish. I use this recipe, though I use 2 cups of squash instead of the one the recipe calls for. I serve these the same way I serve other kinds of vegetable pancakes, with applesauce and garlic sausages.
- If you like zucchini bread, you might like spaghetti squash bread too. Just substitute spaghetti squash for the zucchini in your favorite zucchini bread recipe. I use this recipe, and spice the bread with 1/2 tsp cinnamon and 1/4 tsp nutmeg.
What are some of your favorite ways to cook with spaghetti squash? Let us know in the comments.