Let me be clear - I don't have anything against good old pasta. But I had half a spaghetti squash to use up, and this happens to be low-carb/gluten free if that floats your boat (top with a fried egg for a complete meal). Don't pretend it's actual spaghetti, just enjoy it for what it is! Spaghetti squash has a pretty neutral, slightly sweet flavor. You can add whatever odd vegetable/meat bits you might have hanging around.
I usually roast spaghetti squash in the oven, but it's 90+ degrees today and I also didn't want to wait 45 minutes for it to cook. The microwave does a pretty decent job - but unless you have a huge microwave, you can probably only cook one half at a time. That of course works out if you only have half a squash! If you want to cook a whole one, I'd probably just do it in the oven.
- Scrape out the seeds from half a spaghetti squash (be careful when cutting and use a sharp knife). Place cut-side down in a glass or ceramic dish and add water to come slightly up the sides.
- Microwave for 6 minutes, carefully flip the squash over and cook for another 6 minutes. See if it's soft when pierced with a knife. I put mine in for another couple minutes.
- Meanwhile, slice a small onion thinly and saute in some butter & olive oil until browned.
- When squash is done, drain the water and scrape up the flesh with a fork into spaghetti-like strands.
- Add a clove of minced garlic to the onion and cook for a few seconds. Add a couple big handfuls of baby spinach and stir until just wilted.
- Scrape the squash strands into the pan, season with salt & pepper, and mix everything together well.
- Add some grated cheese and let sit in the pan for a bit to melt.
- Optional - top with a fried egg.
Looks fantastic and you can bet I'll be putting an egg on
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