The Spaghetti Squash is, by far, the most fun vegetable I have ever had the pleasure of knowing.
After a rocky introduction and a few first awkward dates together, this particular squash and I now have quite an intimate relationship… I want it around at all times, even if it’s just sitting around… I get upset at the poor produce guy at PCC when it isn’t “available,” and, I notice that when I treat it right and with gentle hands, it treats me oh-so-well in return.
Oh Spaghetti Squash, I think I love you.
I want to thank Emeril Lagasse for providing with THE perfect spaghetti squash baking technique:
Chef’s Tip: I often do this entire prep work the night before, so that all I have to do when ready to eat it is heat it up and add the herbs.
- Preheat oven to 375
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish.
- Add enough water to come 1/2 inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
- Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
- Remove from the oven, uncover, and allow to cool slightly.
- Using a spoon, remove the seeds and discard.
- Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
To make the “Spicy Spaghetti Squash”:
- Heat a fry pan to medium heat. (Our lovely new 14″ skillet fits all the strands from one spaghetti squash quite perfectly.)
- Add 2 Tablespoons Olive Oil, reserve 2 Tablespoons for later.
- Add 1 Tablespoon chopped Basil (fresh or dried)
- Add 1 Teaspoon Oregano (fresh or dried)
- Add anywhere from 1 Dash to 1 Teaspoon Crushed Red Pepper. (I used 1 Teaspoon – quite spicy!)
- Add fresh Ground Pepper, to taste
- Add Sea Salt, to taste (optional)
- Use tongs to gently mix
- Add remaining 2 Tablespoons Olive Oil and continue to toss until well-mixed.
I made this for lunch the other day, and topped 1.5 cups of the spaghetti squash with one whole blackened chicken breast. Some leftover Mexican Pecans blended nicely for a complete Paleo meal. It was one spicy dish that my taste buds thoroughly enjoyed. Maybe yours will too? Let me know!
Happy eating! Joey