If you’ve checked out some “healthier” cooking sites, you’ve seen the discussion of Spaghetti Squash. I bought one a few weeks ago but never ended up making it. Jon did, but he didn’t know what to do with it so I didn’t get to try any. But tonight, TONIGHT! I was going to make it. I bought one, posted about it on Facebook, and got a few people chiming in on what to do with it.
First, though, you have to cut it in half. My god that took all my strength! I’m a weakling. I scooped out the seeds (reminded me of halloween!) I pre-heated the oven to 375 and grabbed a cookie sheet and lined it with foil. I placed both halves face down, put it in the oven, and cooked it 45 minutes. After that, I turned off the oven and let it sit for about 10 minutes.
During that 10 minutes, I grabbed a big skillet, put in about 1 1/2 tablespoons of olive oil, thinly sliced garlic clove, salt & pepper. Once that heated, I took out the squash, and started shredding! So easy. Just use a fork and scrape! I added it to the olive oil mixture, and let it hang out there for awhile. I ended up adding some more salt (well, my garlic sea salt grinder stuff) and after about 5-10 minutes, served!
It was pretty good. I liked the parts that had a bit more salt. I think it brought out the flavor. It was pretty much an easy dish (minus the cutting in half). I recommend!
Oh and thanks to my mom for sending me a martha stewart recipe for what to cook it in. I wouldn’t have thought to slice the garlic in slivers!