Monday, January 13, 2014

My First Spaghetti Squash

Despite cooking every vegetable I can get my hands on, I have never cooked a spaghetti squash. No reason, in particular. It's just never shown up in my CSA box and I've never bought one on my own...until tonight.

This is hardly a recipe...

Preheat the oven to 375 degrees. Prick your squash all over with a fork. Place the squash in a baking dish and bake for one hour.

If you can squeeze the squash and leave an indentation in the skin, it's done. Remove the squash from the oven and let cool for 15 minutes.

Slice the squash in half. And, using a pasta claw, pull the flesh out of the skin.

To serve, I sprinkled it with fleur de sel and grated parmesan, drizzled it with olive oil, and topped it with an oven-roasted mini-meatloaf.

My only stumbling block: how the heck do you get the seeds out of the squash?

We ended up pulling it out of our individual portions. There has to be a better way!

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