spaghetti squash 011
So I am not much of a pasta person. I lived in the North End, Boston (aka little Italy) for 2 years; I ate at a local Italian restaurant ONCE! People always tell me I should try Spaghetti Squash. I finally came across this "spaghetti squash" at Trader Joes, and was excited to experiment and cook with this new found vegetable. I decided to make Spaghetti squash topped with an abundance of julienne cut vegetables, mozzarella, garlic and EVOO.
To start I cut the squash in half the long way and placed it in water and boiled it for about 20-30 minutes. I used thongs to take the squash out of the water and let it cool off a little before stringing.
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I warmed up a pan with EVOO and fresh crushed garlic. After the garlic simmered for a bit I added the julienne veggies and gave it a little toss. By this time the Squash was ready for the fun part... stringing!
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You have to string the squash the long way. It can be hot so be careful! Don't forget about the veggies... keep mixing!
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In order to spice up the veggies I added grape tomatoes cut in half, diced fresh mozzarella cheese, and a medley of ground up spices. It was such a filling dish, and I can not even begin to describe how buttery and delicious the squash tasted. I kept saying, "is there butter in this"? The best part it was ALL veggies!
Other methods to cook the squash:
Bake
about an hour in the oven at 375 F.
Microwave
10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil
for about half an hour.
Slow Cooker/Crock Pot:
Put it in with a cup of water and let it go on low all day (8 to 10 hours).
How do you make your spaghetti squash?
