MAKES ONE SPAGHETTI SQUASH
NOTES
This recipe makes, duh, a full spaghetti squash. I make it on the weekend and eat it throughout the week. The key here is the roasting. It is the most luscious way to spaghetti a squash, as it deepens in color and flavor, making it nearly illegal. As far as illegal vegetables go, it remains neutral enough to go savory or sweet and to use as a base. Below I've included very easy and super fast zhuzhing options beyond the obvious: "um, use it the way you'd use spaghetti."
INGREDIENTS
3 lb. Spaghetti squash
Olive Oil
Salt and pepper
INSTRUCTIONS
Preheat the oven to 400°F.
Pierce the spaghetti squash several times with a sharp knife. Microwave 6 minutes. This step is to facilitate the cutting of our mighty squash. Now that it's out of the microwave, using a large sharp knife, cut the squash in half lengthwise, then use a large spoon to scoop out and discard the seeds. Brush each cut side of the squash with about 1 tablespoon of olive oil, and season generously with salt and pepper.
Place cut side down on baking sheet, and bake for 1 hour.
Once cool enough to handle, use a fork or two to break up the squash and reveal it's spaghetti like strands. Zhuzh or enjoy as is.
WAYS TO ZHUZH
BREAKFAST BOWL ME OVER
Eaten cold or warmed in the microwave, you can top with almond butter and berries, add yogurt, banana, and hit it up with some sriracha for a sweet and savory unusual breakfast.
WARMING ITALIAN BOWL
I've topped it with toasted pine nuts and a poached egg with a hit of fresh basil AND I've also made a quick dinner of it by heating it in the microwave with Rao's tomato sauce or with a swirl of pesto, adding a protein of choice.
ASIAN BOWL
I just ate some now, heated up with some soy sauce (Coconut Aminos or Tamari for a Gluten-free option) and sesame seeds and rings of scallion (I was out, so I used micro-basil).
MIDDLE EASTERN BOWL
I often eat this warmed up with some Rose Harissa paste (in my Amazon Storefront) and dried rose petals. Then, smear in some Greek yogurt. Would be good with a few chopped pistachios.
MEXICAN MELTDOWN
Add beans, salsa, wedges of lime and guac. Basically, it's a great way to get in extra veg any time of day. Hot or cold, though I love it hot because I'm always freezing.
OTHER FLAVOR PROFILES
spaghetti squash + balsamic vinegar + kidney beans
spaghetti squash + basil + garlic
spaghetti squash + basil + tomatoes
spaghetti squash + brown butter + hazelnuts
spaghetti squash + garlic + tomatoes
spaghetti squash + mozzarella cheese + tomatoes
spaghetti squash + mushrooms + onions
from the Vegetarian Flavor Bible>>
COMMENTS:
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I really do love Spaghetti Squash because it tastes exactly like spaghetti without the calories & points. I love to put fat free shredded mozzarella in the middle along with salt, pepper, garlic powder & onion powder. And it’s so filling! You are the Queen of Zhuzhimg everything up & this is certainly no exception! Thank you for always sharing great ideas with us & keeping it fun