Wednesday, September 17, 2014

Spaghetti Out of Squash? Yep!

Hooray for friends with green thumbs! When I came home from work on Monday, Jake had a spaghetti squash for me from Marne's garden. Thanks. Last night, it was an easy and delicious dinner.

I can't remember the first time I had spaghetti squash, but I know that it wasn't too long ago. A couple of years. Maybe. But I do remember being dubious that the yellow, football-sized squash would actually render pasta-like strands as promised. It does! Trust me. And it's so easy.

  • spaghetti squash
  • olive oil
  • pasta sauce of your choice

Cut the squash in half, length-wise, and scoop out the seeds. Preheat the oven to 350 degrees F and line a baking sheet with .

Drizzle the inside with olive oil and place it upside down on a foil or parchment-lined baking sheet. Let roast for 90 minutes. It should be soft to the touch.

Invert the squash.

Use a fork to shred the flesh into strands.

Place the squash in a bowl and top with your favorite pasta sauce. I had some fresh marinara.
Pronto al tavolo!

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