Spaghetti Squash - Another Recipe

Yadda, yadda, yadda… spaghetti squash is just like spaghetti. Oh really? How is that even possible? Have these people never had real spaghetti before? There is NOTHING that tastes as good as spaghetti.

Let’s try it out, shall we?

What the heck is spaghetti squash anyway?

So I bought this big, heavy, funny looking, yellow squash in the market. I had no idea whatsoever how to cook it or what I was even going to find when I got inside. The first thing I noticed is how super hard the squash is. You can’t really cut through it so you have to cook it first so the skin gets soft enough to cut. I put it on a baking tray and baked it in a 300 degree oven for about an hour. Turn it over once or twice while baking because it will start to brown a little.

I let it cool down for a while and then I was able to cut it open. So inside was pretty weird looking. It reminded me of a pumpkin because it has seeds that look just like pumpkin seeds. Remove those seeds.

The inside kind of does resemble a mish-mash of spaghetti, but when you take a fork to it… you will not be surprised why they call it spaghetti squash.

Pretty cool, isn’t it? But how will it taste?

My next step was to saute some garlic and shallots in a little bit of olive oil. I adore shallots, they smell amazing and I’m surprised more recipes don’t call for them.

Go ahead and dump all that spaghetti squash into the pan. Mix gently so it gets heated throughout.

I then added chopped parsley and shredded parmesan cheese and mixed it all together. You can use as little or as much as you want, because after all… cooking is all about what tastes good to YOU.

So THIS is spaghetti squash. While it doesn’t taste exactly like spaghetti, it’s pretty damn good. My kids even loved it. Seriously, when Amanda says, “Mom, you need to make this again”, you know you have a blog-worthy dish on your hands.

Yes, Amanda… I will make it again.