Confession: I've never cooked spaghetti squash until last week. Please don't judge.
Seriously, this squash is kind of magical. And it couldn't be easier to prepare. Literally. Heat oven. Place squash inside. Set timer. Remove squash. Cut open. Scrape. And that's it.
Word to the wise: first time I cooked a squash, I gave it one hour at 380. Second time, 35 minutes at 360. In my oven, I preferred the second go-round. I think I overcooked the squash the first time because the flesh was very very tender and kind of watery. With less cooking time, the "noodles" were firmer and chewier and not watery at all. Just some advice from my kitchen to yours.
Anyways, the tender and slightly sweet flesh scoops out in long tendrils that are really quite reminiscent of spaghetti (A+ to whoever named this thing). And the best part is: it's like a blank canvas.
Which brings me to the recipes. I happened upon this awesome blog called Pickled Plum and was so inspired by Caroline's writing style and photos and recipes that I picked out not one but two of her recipes to make last week. The first was Spaghetti Squash with Mushrooms and Parmesan.
Well, not much to say because the title pretty much sums it up. Sauté mushrooms, then add the spaghetti squash. Then there's the cheese. Oh, the cheese. Parmesan is the perfect addition to complement the earthy mushroom flavor, plus it melts to make everything stick together that makes every bite perfect. Totally delicious. And it's equally delicious the next day for lunch! (gotta love leftovers)
The second Pickled Plum recipe that I tried was Spaghetti Squash Yakisoba Style. What did I tell you about this squash being a blank canvas? This recipe was night and day compared to the last one, so the fact that I ate spaghetti squash at many (many many) meals last week did not feel repetitive in the least.
Hi! I'm the creator of Pot Belly Bird, hailing from Spokane, WA. Here in my blog, I'll tell you about all the fun stuff I'm up to in addition to making cards, like cooking or biking or gardening!