It has been awhile since I have had spaghetti squash. I just planted some in the garden and in great anticipation I thought it would be fun to serve it up for the family and see how it would be received. Recently I served the kids zucchini noodles, carrot noodles, and apple noodles using my turning slicer so I figured they weren't going to freak out.
If you have never cooked a spaghetti squash, it is really pretty simple. First slice the top off and turn it on its end and slice it in half. Scoop out the seeds (and set aside for roasting if you wish) using an ice cream scoop (or a spoon but I had one handy). Brush inside with butter and sprinkle with salt and pepper.
Place cut side down on a parchment paper lined baking sheet (or I suppose you don't need parchment paper, but I did because my baking sheet was yucky and I didn't want any of you to see it!) Roast at 375 for about 40 minutes. Baking time with vary depending on the size of the squash. The outer skin will become a bit soft and darker in color when done. Strains of "spaghetti" can also easily be pulled out with a fork when ready.
Let cool for a couple of minutes and then using a fork scrape out all those delicious noodles. I used a potholder because it was HOT HOT. Serve immediately.
Spaghetti squash noodles are wonderful with just about anything you would normally put on pasta. They are even amazing with just a dab of butter, and salt & pepper. I am thinking that tomatoes, olive oil, garlic and basil would be divine.
For this meal I decided to try out a recipe from Oh She Glows and topped the squash with her Creamy Avocado Pasta Sauce. So so good. I would describe it as an avocado pesto. Yummy. My husband and I loved it. Unfortunately the kiddies were not as enthused, but I think it was because her recipe called for 1-3 garlic cloves depending on preference and my preference is GARLIC GARLIC GARLIC. The kids said it was too spicy. I topped theirs with plain tomato sauce and Parmesan cheese and they were happy to gobble it up.
And don't forgot about those seeds. They are easiest to separate from clingy squash in a sink filled with a bit of water. Then slathered in olive oil and spices (I used garlic powder) and baked at 350 until crispy they become a great snack. The kids dined on them in their school lunch the next day.
Even babies love spaghetti squash!!! I hope you give it a try soon. If you already have, I would love to hear your favorite way to eat it. I will have tons coming out of the garden soon and need lots of dinner ideas.