I love Spaghetti Squash - so versatile. I like it plain, but as other posters have said, it is all about the toppings - especially if you are trying to substitute but keep the familiar flavor (I make Spaghetti Squash with spaghetti sauce and my picky man eater doesn't even know!)
TO CUT:
*use a large, good quality SHARP knife. I actually sharpen mine before I cut the squash.
*I lop off the top and bottom so there are 2 flat parts. I then stand the squash up vertically and it doesn't fall over
*then just easily cut the squash from top to bottom - I barely have to press down with a sharp knife and since I cut the top and bottom off, it doesn't weeble wobble over.
TO COOK:
*cut, as above
*scoop out seeds (I use grapefruit spoon)
*rub with EVOO (good quality)
*place cut side down in preheated oven (375-400)
*cook until done. Time really does differ, but for me usually 40-50 minutes. Try not to check too often. When you can pierce the underside strands with a fork easily, it is done
TO DRY:
*depending on how I use the squash, I dry it out a little as it can get very watery, especially if you add a sauce
*I put the strands in an unheated skillet (dry or with a little oil) and cook over low/medium
*don't stir, as it will lump up. Rather, poke with a fork and pull up continuously
*this is maybe 5-10 minutes and gets extra liquid out
TOMATO SAUCE: One of my favorite add-ons
*heat EVOO in medium saucepan and add 1/4c GRATED onion (yes, grated on a cheese grater). Add 1/4 t dried oregano and cook about 5 minutes until liquid has evaporated and onion is golden. Stirring occasionally.
*Add 2 minced garlic cloves ( I add more if it is just for me - I love garlic) and cook about 30 seconds.
*Add HIGH QUALITY CRUSHED tomatoes (28 oz). I use homemade canned with oregano and basil, but I hear Muir Glen or Tuttorosso canned brand is pretty good. I have used other brands and the sauce just was bland. That is why I use my homemade canned now. Big difference. Add 1/4 tsp sugar (balances acidity) and simmer over high heat.
*Lower the heat to med/low and simmer until thickened, about 10 minutes.
*Take off the heat and then stir in chopped basil and 1 T high quality EVOO and pepper.
*Add salt if desired.
ALMOND PESTO SAUCE: love love love this when cherry tomatoes are in season
*Process 1/4c slivered almonds + 12 oz cherry tomatoes + 1/2 c fresh basil leaves + 1 garlic clove + 1 small seeded pepperoncini + pinch red pepper flakes + salt if desired in food processor about 1 minute until smooth
*stop machine and scrape down sides. Turn machine back on and drizzle in high quality EVOO (about 1/4 - 1/3 cup depending on your desired consistency). Turn off machine.
*I no longer eat cheese, but then add 1 oz grated parmesan cheese, if desired. (Note, if you add cheese, you will need to add a bit more liquid - about 1/4 - 1/2 cup. (can be pasta liquid if cooking pasta, or some of the squash liquid that forms after resting or even more EVOO)
*Stir over spaghetti squash
If anything gets me back to eating cheese, it will be the above Almond Pesto Sauce. I also have a Spaghetti Squash Casserole I used to make, but that has cheese in it and it really needs to be used for that recipe. Too bad because it was good.
TO CUT:
*use a large, good quality SHARP knife. I actually sharpen mine before I cut the squash.
*I lop off the top and bottom so there are 2 flat parts. I then stand the squash up vertically and it doesn't fall over
*then just easily cut the squash from top to bottom - I barely have to press down with a sharp knife and since I cut the top and bottom off, it doesn't weeble wobble over.
TO COOK:
*cut, as above
*scoop out seeds (I use grapefruit spoon)
*rub with EVOO (good quality)
*place cut side down in preheated oven (375-400)
*cook until done. Time really does differ, but for me usually 40-50 minutes. Try not to check too often. When you can pierce the underside strands with a fork easily, it is done
TO DRY:
*depending on how I use the squash, I dry it out a little as it can get very watery, especially if you add a sauce
*I put the strands in an unheated skillet (dry or with a little oil) and cook over low/medium
*don't stir, as it will lump up. Rather, poke with a fork and pull up continuously
*this is maybe 5-10 minutes and gets extra liquid out
TOMATO SAUCE: One of my favorite add-ons
*heat EVOO in medium saucepan and add 1/4c GRATED onion (yes, grated on a cheese grater). Add 1/4 t dried oregano and cook about 5 minutes until liquid has evaporated and onion is golden. Stirring occasionally.
*Add 2 minced garlic cloves ( I add more if it is just for me - I love garlic) and cook about 30 seconds.
*Add HIGH QUALITY CRUSHED tomatoes (28 oz). I use homemade canned with oregano and basil, but I hear Muir Glen or Tuttorosso canned brand is pretty good. I have used other brands and the sauce just was bland. That is why I use my homemade canned now. Big difference. Add 1/4 tsp sugar (balances acidity) and simmer over high heat.
*Lower the heat to med/low and simmer until thickened, about 10 minutes.
*Take off the heat and then stir in chopped basil and 1 T high quality EVOO and pepper.
*Add salt if desired.
ALMOND PESTO SAUCE: love love love this when cherry tomatoes are in season
*Process 1/4c slivered almonds + 12 oz cherry tomatoes + 1/2 c fresh basil leaves + 1 garlic clove + 1 small seeded pepperoncini + pinch red pepper flakes + salt if desired in food processor about 1 minute until smooth
*stop machine and scrape down sides. Turn machine back on and drizzle in high quality EVOO (about 1/4 - 1/3 cup depending on your desired consistency). Turn off machine.
*I no longer eat cheese, but then add 1 oz grated parmesan cheese, if desired. (Note, if you add cheese, you will need to add a bit more liquid - about 1/4 - 1/2 cup. (can be pasta liquid if cooking pasta, or some of the squash liquid that forms after resting or even more EVOO)
*Stir over spaghetti squash
If anything gets me back to eating cheese, it will be the above Almond Pesto Sauce. I also have a Spaghetti Squash Casserole I used to make, but that has cheese in it and it really needs to be used for that recipe. Too bad because it was good.
