There is always a feeling of excitement when a foodie discovers a new ingredient. I experience this a lot, though not as often as I’d want to. My latest discovery was spaghetti squash. I had seen them before in markets and food blogs, but I had never prepared one. I bought one that sat on my kitchen for a couple of weeks. Every time I walked in there it seemed to beg me ot eat it. I finally did last week when I baked it for lunch.
This was a new experience because, even though I have roasted squash and pumpkin before, spaghetti squash is different. To start with, the instructions say to baked it whole and then cut it and scoop out the seeds. So I poked it (so it didn’t explode in my oven) and baked it for an hour at 350°F. Afterwards I cut it with a serrated knife and scooped out the seeds. Finally I shredded the pulp of the squash into strands that look like spaghetti (hence the name) with a fork.
But it wasn’t ready to be eaten just yet. I read that the strands were kinda bland so I decided to give them some flavor. I minced 5 garlic cloves and sauteed them in 2 TBSP of butter. When the garlic started to turn brown I added half of the spaghetti squash, added salt and pepper and mixed it all very well. I served this with some vodka sauce I bought at the store (I know I cheated, but sometimes one has to cut corners, hehe) and some Parmesan cheese.
I really liked it. Jon’s verdict was that it was garlicky enough, not overpowering. My only complain is that it’s not very filling. A couple of hours later we were hungry again. This is the perfect ingredient to cut back on carbs, but probably not my first option in the winter when carbs is what I crave the most. Have you prepared spaghetti squash before? How did you prepare it?