December 10, 2011

Spaghetti Squash Spaghetti

Now this is the kind of recipe that will make my mamma proud. She loves vegetables! My husband on the other hand is what you could call a meatatarian, one who thinks every meal needs to have meat involved. I had never cooked a Spaghetti Squash before and was a little intimidated. I wondered if it would work and come out all noodly looking like I've seen before. Well thanks to Emeril Lagasse I learned how to cook a Spaghetti Squash in what I would consider a fool proof way. It turned out to be quite delicious and satisfying. I think it's a great meal to serve once a week as a meat free option, although my husband still doesn't agree with me on that one, even though he thought it was so yummy he did go back for seconds.

Spaghetti Squash Spaghetti (click here for Emeril's recipe)

1 small spaghetti squash
2 1/2 Tablespoons butter
2 1/2 Tablespoons of mixed herbs, you can use anything you have available like chives, parsley, garlic...
salt & pepper to taste
1 jar marinara sauce
Cheese for garnish

Preheat the oven to 375 degrees.

Use a sharp knife to cut the squash in half lengthwise.

Place the squash cut side down in a baking dish and add enough water to come halfway up the squash. 

Cover the squash with aluminum foil and bake for 15 minutes.

Turn the squash over and cook another 15 minutes with the foil on.

Remove from the oven, uncover and allow to cool slightly, then remove the seeds (KEEP THEM FOR LATER USE)

Using two forks gently pull the strands of squash away from the peel. This step is so magical, it really looks like noodles!

Heat up a skillet with the butter and herbs then add the squash. Toss thoroughly, it doesn't need to be heated up for long. 

In another small pan heat up your marinara sauce. 

Lastly plate up your spaghetti and top with marinara sauce and your favorite cheese. 


Come back tomorrow and read the tidbit for why you should save those seeds. Leave me a comment below and tell me what you think about spaghetti squash!

1 comment:

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