ry first...never having eaten or cooked spaghetti squash before, I was really excited when our fantastic friend Kat offered 2 fresh garden spaghetti squash to me at church the other day!
I have to give props where props are due - I didn't actually cook the squash, I was caught up researching for my editor, so my fabulous mother-in-law-to-be, Becky, actually did the cooking. And it turned out deliciously! We served it as a side to grilled Tilapia.
- 2 medium/large spaghetti squash
- olive oil
- parmesan cheese
- yellow squash
- 1 red pepper (or orange or yellow)
- mushrooms (we didn't include these, but I think they would be faboulous!
- garlic (diced finely)
1. Slice the squash in half lengthwise, scoop out the "guts" and lay "face down" on a foil-lined baking sheet that has been lightly either sprayed with non-stick spray or lightly oiled. Bake in a pre-heated 375 degree oven until you can slide a knife in the "rind" with just a small amount of resistance.
2. Remove squash from oven and gently flip over (we used the same tongs I used in the last recipe to coax my cooked pasta shells open!) and start "pulling" the spaghetti squash strands into the middle of each squash half, then transfer the "spaghetti" to a large bowl.
3. Add olive oil to a large pan, let heat and then add minced garlic. Cook until soft - about 5/7 minutes. Then add all your veggies, sauteing gently until cooked, yet still bright and tender.
4. Add the veggies to the "spaghetti", top with parmesan and toss gently to mix, add salt and pepper to taste. Now it's ready to gobble up!
You would think it might be redundant...topping spaghetti squash with a veggie mix that includes squash, but it wasn't! It was the perfect light side dish to Tilapia and we'll definitely be making it again!