My friend Sarah says cooking squash is labor-intensive and not worth the effort for a bland, mushy side dish. Let's prove her wrong, shall we?
Ingredients:
1 spaghetti squash
Salt and pepper
Olive oil
Preparation:
Just 5 minutes of prep, Sarah. Preheat oven to 350. Cut the squash in half, lengthwise. Scoop out the spongy innards and seeds. Brush with oil and sprinkle with salt and pepper, liberally.
Cook & Serve:
Place squash halves on cookie sheet, flat/inside facing up. Roast for 1 hour. That's all, Sarah.
Here's the fun part: No cutting or cubing or food-processing. Scoop out the rich, buttery, cooked squash and you've got a bowl of something akin to al dente thin-noodle spaghetti. This is like making pasta or rice ahead of time -- it can serve as the basis for your meals for several days.
Serving suggestions:
- Throw on a pat of butter. That's it, Sarah.
- Use as a gluten-free pasta replacement; add a red sauce and meatballs
- Mix with goat cheese and balsamic vinegar
- Fill the squash "boat" half with taco fixings like hamburger, cheese and salsa
A Little Backstory:
This makes me think of Ferris Bueller. Remember when he dedicated the parade song to his friend because Cameron said he hadn't seen anything good today?
I dedicate this recipe to Sarah, who hasn't cooked any good squash today.
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