There are some days when I miss spaghetti, as my household doesn’t eat much pasta at home any more (well, even if I made it, the other half would likely abstain). If it happens to be a chilly Fall day when I’m plotting a meal to make, my mind goes to spaghetti squash. I was only introduced to this intriguing squash variety a couple years ago, when to help while away a lengthy chemo session, a steadfast childhood friend stopped by with some, miraculously procuring something that appeared both vegetable and pasta-like! How novel! I could feel my brain stretching as I ate it…
That brings us to today’s recipe, an amalgam of internet advice and my squash baking experiences. Note: I’ve starred a couple options that I consider more fattening (and therefore tasty).
(1) Roasted Spaghetti Squash with Zucchini Sausage Saute: looks like spaghetti, still tastes like healthy..
1/2 spaghetti squash (you can bake the whole thing, but the rest of this only needs half the squash)
1/2 sweet onion
2 cloves garlic
1.5 zucchini squash, sliced and halved
chicken apple sausage, sliced and halved (or polska kielbasa sausage*)
butter* or olive oil (for squash baking)
saffola oil (for frying)
salt & pepper (to taste)
thyme (to taste)
parmesan, grated or thinly sliced (your choice)
cheat ingredient: bottled pasta sauce
makes: 4 servings
- Preheat oven to 350
- Cut spaghetti squash in halve lengthwise, de-seed (shortcut option: poke squash with a fork and microwave for a few minutes to presoften before you fight the rind to cut it, this may result in a mushier end product, though)
- Oil or butter (I was feeling decadent so I used butter this time) the flat surface of the squash and lay, cut sides down, on a baking sheet.
- Bake spaghetti squash in oven about 30 minutes (check after 20 if you microwaved before cutting), until barely tender when poked with a fork.
- While you wait, you can work on sauteing the other stuff per directions below, or go do a little yoga (I did the latter this time, since then the saute wouldn’t cool too much while I was scraping out the squash).
- Remove squash from oven, let cool to a temperature to handle, then scrape the squash flesh out with a fork. As you scrape, it will come apart into spaghetti-like shapes. For most squash sizes I’ve seen, if you scrape out only half the squash, that will be enough for this recipe to serve 4, so the other half can be scraped out and put aside for a recipe another day, or frozen.
The Other Stuff:
- In a large frying pan on medium, saute onions 2 minutes in saffola oil.
- Add garlic, stir a bit.
- Add zucchini and sausage, saute 7 minutes or until at desired tender-crispness of zucchini and browning of sausage.
- Add the squash to the pan, fold ingredients together, sprinkle with thyme, salt, and pepper to taste.
- Pour the pasta sauce and mix until warmed through.
- Serve with parmesan on top. You can also try it with goat cheese.
This week’s trial recipe #1 rating:
Novelty Rating: 2 of 5 stars
I’ve made this before. I get so excited when it’s plated like spaghetti, but the texture and flavor really aren’t anywhere close, it’s pretty crunchy. In retrospect I may have undercooked it, for fear of overcooking it into mush. Booooo.
Likelihood of Repeat: 35%
I’ve made this a few times, and my spouse’s reaction when he hears I’m making it is always, “that seems like a lot of effort for small gain.” So I think the spaghetti squash + pasta sauce combination is on its way out. Since I’m not on the Paleo or Atkins diets, why make spaghetti squash when you miss spaghetti?
Also, why did I make squash (spaghetti) with squash (zucchini)? C-razzy.
I think I need to find another spaghetti squash recipe that just treats it like spaghetti, and stick with Nom Nom Paleo’s Zucchini Spaghetti on those days when I can’t bring myself to cook actual pasta, but have time to julienne zucchinis. You got any?
In general, I am big proponent of eating things for the sake of their own taste, something I like to mention to my vegetarian friends when I agree on the tastiness of tofu, fried gluten, or quorn. Unfortunately, this seems to be an instance where I forgot about that in my enthusiasm for (a)my love of pasta and (b)the novelty of a weird squash that yields fun.
..so a few days later I figured I’d need to do something with that other half of the spaghetti squash (since I didn’t have an army sitting around to feed), something that treats it like squash rather than pasta. I adjusted this recipe from Cookin’ Canuck for Spaghetti Squash with Gorgonzola with Dried Cherries & Pecans for what I had and packed it up for lunch. Sorry, no pictures this time, ate it too soon during work to catch one.
(2) Spaghetti Squash Salad
1/2 a spaghetti squash
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1/8 tsp kosher salt
1/2 cup crumbled goat cheese (more lactose-intolerant friendly)
1/4 cup almonds, roughly chopped and toasted (was out of pecans)
1/4 cup dried cranberries
1 green onions (white & green parts), thinly sliced
- Roast spaghetti squash per steps 1-4, and 6 in other recipe above.
- In a small bowl, whisk together, olive oil, vinegar and salt.
- Pour vinaigrette into the spaghetti squash and toss. Add cheese, pecans, cherries, and most of green onions, stir well, and serve cold.
This week’s trial recipe #2 rating:
Novelty Rating: 4 of 5 stars
May have baked one too many spaghetti squash this season for it to feel novel..
Likelihood of Repeat: 90%
I still have some left over in the freezer and I plan to defrost and use it as a salad later. The slight tartness of the balsamic vinegar makes me less expectant that it should be heavy and filling, and therefore I found it more satisfying to eat. My friend I shared it with also gave positive reviews.