Tuesday, January 12, 2010

Spaghetti Squash..worth rethinking!

I do not like spaghetti squash. Someone once promised me that spaghetti squash tasted just like pasta... what a crock! It does not taste like pasta - at least not any pasta I've ever eaten. I, in fact, have avoided that squash since that day oh so many years ago. Then I had kids. For anyone who didn't get the memo - kids change everything.

We ask our two young children to step out of their comfort zone now and then and try new foods. It's served us well so far - our son pretty much likes everything and our 5 year old daugther tried eel the other day! But I should have known it would come back and bite me in the butt one day.

On a trip to the grocery store a few weeks ago I was in the veggie section and passed by the pile of squashes that I have passed without thought for years now. For some reason a beautiful crayola yellow spaghetti squash caught my eye. OK it was staring at me... it seemed to be willing me to buy it. I was about to dismiss it with a flick of my hair but I could hear my kids "Mom, if you make us try icky things why don't you have to?" Like I said, kids change everything. I bought the dang thing.

Once I got it home, I had to figure out what to do with it. I certainly was not going to treat it like pasta - no tomato sauce whatsoever was going near it. I decided to keep it simple. I cut it in half lengthwise and dug out the seed with an avocado slicer (it never seems to fit any avocado I buy so I was glad to find a good use for it!).
From spaghetti squash
I also sprinkled the flesh with salt, pepper and a little thyme. Then I put them, cut side down, in a large pan and poured in a 900ml container of beef broth.
From spaghetti squash
With my oven preheated to 350 degrees I baked it for about 50 minutes, until the flesh was soft.
From spaghetti squash

Being careful not to burn myself, I separated the strands of the squash and put them into a large bowl.
From spaghetti squash
From spaghetti squash
I added butter, cream cheese and grated parmesan. I then separated the squash into smaller bowls and put a bit more butter and parmesan on top.
From spaghetti squash
Finally, I broiled them until the cheese browned.
From spaghetti squash

The verdict? Yum! Spaghetti squash is back on the friendly vegetable list. If you are trying to keep it healthy then just add salt, pepper and any other spice - it will still be good... I, however, will not be adding tomato sauce anytime soon. Enjoy.

10 comments:

  1. Beautiful presentation. I like it...

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  2. It's always great to retry something you disliked a long time ago. You can always prepare it differently than before and find a way that you like it :) (I for one recently did the same thing with beets)

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  3. Really great instructions for folks who have never tried this delicious squash..fantastic photos!

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  4. I agree that the only thing this squash has in common with pasta is the long, stringy shape. But I love its rich, buttery flavor. It's something I've wanted to grow in the garden, but I've been a total failure at growing winter squashes. I may have to break down and actually purchase one, it's been a long time since we've had spaghetti squash at home. Great recipe!

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  5. I didn't even know what spaghetti squash WAS. But I want it!

    The picture of the broiled dish is making me really hungry! We're going to dinner at a friend's and I am starving, what with having to be a good boy and wait. I'm this close to spoiling my dinner!

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  6. I don't have to rethink it - I adore spaghetti squash, and did form the very first time I tried it!

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  7. Looks so good! I love spaghetti Squash!

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  8. ceecee.
    As much as I like the look of your dish, and I honestly do, I just can't seem to get over my first experience of spaghetti squash. Sorry.

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  9. I love spaghetti squash! We just ate it for dinner earlier in the week, I took leftovers to work, and I finished the last bit off for dinner tonight! We eat it just like pasta noodles with tomato sauce on top, and I love it. What was your traumatic experience with it? I'm glad to hear that you found a new way to prepare it that makes your taste buds happy! :)

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