PrintDinner Tonight: Spaghetti Squash With Butter
It’s always nice when recipes come plastered on the vegetable I’m buying, especially when it is bought at the farmers' market. The instructions were simple: Cut the squash in half, place in a preheated oven at 375°F, roast for an hour. When done, the squash would have innards like long strands of pasta. Hence the name, I presume.
For some reason, I’d never had this before and was doubtful it would work. But the proof's in the bowl, I guess. The recipe mentioned adding a sauce on top, but I don’t think it really needs it. The squash is so flavorful that it requires just a little butter and salt and pepper to elevate it to a full meal.
Spaghetti Squash With Butter
- serves 2 -
Ingredients
1 spaghetti squash
2 tablespoons butter
Salt and pepper
Procedure
1. Preheat the oven to 375°F. Split the squash in half lengthwise. When the oven is ready, toss in the squash. Cook for an hour.
2. Remove the squash. Simply scoop out the insides, trying to discard as many seeds as possible. Place in a bowl. Toss in the butter and season with salt and pepper.
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11 Comments:
Have made spaghetti squash many times & it's a bit simpler if you scoop out the seeds before you cook the thing. Can also speed up the process if use the microwave, though the flavor is a tad more watery that way. Split in half, scoop out the seeds, season w/ salt/herbs & brush w/ oil. Then put upside down on a micro-safe plate (keeps the microwave cleaner) & zap for ~20 min (depends on your microwave & size of the squash).
gnomchik at 5:17PM on 10/29/07
Assume we are placing it cut side down for your original oven recipe?
AddiE at 5:28PM on 10/29/07
I have never eaten spaghetti squash but I think I could eat a big bowl of this recipe!
JEP at 5:30PM on 10/29/07
i first had spaghetti squash at zuzu in napa... that one dish turned me into a squash lover!
chlamers at 5:45PM on 10/29/07
I can't believe that's squash. It really looks exactly like spaghetti.
Christina at 8:01PM on 10/29/07
Spaghetti squash in stead of pasta is one of my Fall "Fall-backs." I bake it as you suggest (though I scoop out the seed first), and toss it with browned butter, sage and Parmesan cheese. So good!
Tactful_Cactus at 8:05PM on 10/29/07
Roasted/toasted squash seeds are yummy! I feel a pang when I see instructions to "discard" the seeds!
Rinse off the squash...dry on paper towels...toss with a tiny bit of olive oil & salt...toast 'em...munch & crunch!!
pthom at 10:51PM on 10/29/07
We love spaghetti squash in several different varieties. My favorite is during the summer, I slow roast it on the bbq...drizzled with olive oil in a foil-topped pan with about a quarter inch of water. When it is fork tender, I take it out of the pan and place it, cut side down, on the grill for about 4-6 minutes. It gets slightly caramelized and achieves an amazing, slightly smoky flavor. We like to top it with either a little cracked pepper and parmesan or a couple of spoonfuls of pesto. The sage butter sounds fantastic, as well.
We also love it oven-roasted with marinara. It is incredibly versatile and we have even done it sweet with some raisins and brown sugar. We always take the seeds out first and like others, really like the roasted seeds. Enjoy!!
Scottzel at 8:06AM on 10/30/07
Plain w butter or treated as if it were pasta, spaghetti squash does nothing for me. However, Deborah Madison advocates tossing the prepared strands w sautéed mushrooms and baking the mixture w cream, butter and grated Parmesan cheese until the top is golden and cream absorbed. Perfect side dish or centerpiece for a vegetarian meal if precluded by a hearty bean soup and accompanied by a salad of bitter greens and slivers of fennel.
Eliz. at 11:47AM on 10/30/07
Clearly I need to get on this bandwagon. Yum.
Christina at 11:47AM on 10/30/07
Erratum: "preceded" vs. "precluded". In concession, I conclude.
Eliz. at 12:07PM on 10/30/07