During college, I, like any normal student, spent a lot of time socializing, cocktailing and eating far too many carb.-loaded snacks at the evening hours before bed. Being a dancer, I was fortunate to have a cooperative metabolism, but as the college years went on, I had to change a few habits. Not wanting to give up much in the social aspect… my typical evening snacking went from bacon, egg and cheese sandwiches and nacho dip (#chub), to kidney beans, salsa and some low fat cheese, and spaghetti squash. (Oh admit it, we all went a little ‘hog happy’ in college.)
I learned how to make spaghetti squash my freshman year in the dorm: my roommate taught me to cut the squash in half and toss it in the microwave to cook it. Still delicious, I’ve graduated a little since then, and here is a simple way to cook spaghetti squash (not using the microwave). This is a favorite of KBW’s and mine. (Plus it’s basically fool-proof.)
- 1 Spaghetti Squash, cut in half and de-seeded
- 2 pads of butter
- Kosher salt and pepper to taste
Preheat your oven to 400*F. Cut the spaghetti squash in half, and remove all of the seeds from the center. (I actually have had the grocery store do this for me. Sometimes squash can be a pain to cut… and the gentlemen in the produce section are usually more than willing to help. Just bat your lashes and smile nicely. 🙂 )
Using a fork, poke holes in the squash for ventilation. Toss one or two pads of butter into the squash to tenderize, and add a little kosher salt and fresh ground black pepper. Place in the hot oven for 1 hour.
After an hour, remove from the oven, let the squash sit for a few minutes to cool (it will be horribly hot). Then take your fork, drag it around the inside of the squash, and you’ll pull out spaghetti-looking pieces of squash!
Two Toppings KBW & I used last night… she wanted to try the homemade pesto on hers, and I was in hopes of some fresh herbs to season mine. KBW scooped out her squash into a glass bowl, added some pesto, by the tablespoon full, and topped it off with some freshly shredded parm. Yum. I warmed up some olive oil, fresh rosemary, oregano, fresh pressed garlic, and some freshly ground pepper in a hot skillet. Tossed my scooped spaghetti squash into it. Quickly flipped it around to coat, then served. Delicious.
(Pesto & Parm Squash)