Spaghetti squash has become one of our favorite
veggies! It's light, delicate and very mild.
And it's easy to make in the microwave!
Cut in half and add 1/2 c water to a baking
dish. Microwave about 15 minutes.
Remove seeds and shred flesh with a fork.
Sprinkle with salt, parmesean and a little butter.
It's tender-crisp and very yummy!
Some people like to use it as a substitute
for pasta and top it with spaghetti sauce.
But we just like to eat it as a vegetable.
Remove seeds and shred flesh with a fork.
Sprinkle with salt, parmesean and a little butter.
It's tender-crisp and very yummy!
Some people like to use it as a substitute
for pasta and top it with spaghetti sauce.
But we just like to eat it as a vegetable.
Yummy! I've always eaten it with spaghetti sauce on top, but your way of serving it sounds delicious.
ReplyDeleteMG ~ Hmmmm...I may have to try yours! I just can't get my mind wrapped around spaghetti sauce on a squash! ha-ha. Now that I know someone who eats it that way I may have to try it!
ReplyDeleteI have never been a big fan of squash because of the texture. What kind does this have? I might try it. I need to eat my veggies.
ReplyDeleteSteviewren ~ This is very different! The strands have a crunch! No mushy squashy texture!
ReplyDeleteHow many people would you say one squash would serve? When cooking regular yellow squash, I have to cook so many in order to have enough because of how it cooks down. I am going to my produce co-op today, I will definitely try it. I always see them but have never tried it, just the unknown I suppose. Looks wonderful -
ReplyDeleteHi Kim ~ This one I had here was a little smaller than a football. I would say it was about 8 servings.
ReplyDeleteThe leftovers are really good, too. Hope you like it! :)
Betsy...I've never tried this...I don't know why actually..you've presented it so well..I think I just might give it a try...How long in the microwave?
ReplyDeleteHi Deedee ~ this one was a little smaller than a football and it took 15 minutes in the microwave. You can also bake it about 45 minutes at 350. I do this if I have something else in the oven with a similar time and temperature. But it's nice not to turn the oven on in the warm weather if you don't have to! Hope you like it!
ReplyDeleteoh,i adore this with spaghetti sauce, too!! it's sooooo good!!
ReplyDeleteand i have been meaning to mention that we made your homemade syrup...OA, jaybob, and the mermaid all licked their plates clean...i have to laugh b/c mine is kept in an empty re-cycled kethcup bottle...great for pouring...though totally opposite your pretty little white syrup dish!!
Those veggies look really good. I have always wondered about spaghetti squash. I think I might try it now that you have told me how to fix it. Thanks
ReplyDeleteRachel ~ If I remember correctly, you have photos of your garden on your blog. I grew these squash last year and they were very easy to grow. Hope you give them a try! Yum!
ReplyDeleteGranola ~ Well, first Modgirl and now you....I'll have to try the spaghetti sauce now! Cute about the ketchup bottle! I'm sure it tastes just the same! :)
ReplyDeleteMy goodness, does it really take only a little action with a fork to get it to look like that?
ReplyDeleteI must try this.....I am one of those who is "intimidated" by those big bulky rock-hard vegetables....
This seems so simple....I may just 'get over' my hang-up and go for it!
LL ~ yes, it's amazing that when you start scratching it with a fork all the strands separate! You must try it! It couldn't be easier!
ReplyDeleteMmmmmmmm, I haven't had it in ages. I will remedy that this weekend as your recipe sounds delicious. I mean, seriously, what can't be made wonderful with butter and parmigiano? YUMMM!!
ReplyDeleteBPG ~ This is true! Love that cheese...it would make anything delicious!
ReplyDelete