Let’s take a walk through the produce isle, k?
We see the bright, pretty apples, tomatoes, and bell peppers. We see the usual suspects; carrots, potatoes, and onion. We see fresh herbs glistening with water. Then we see…what the hell are those?
An assortment of squash. All looking sort of large, deformed, and intimidating.
Acorn squash, butternut squash, spaghetti squash…pumpkins. I probably never would have bought any of these to make…had they not first been prepared for me. But thank goodness they were. Many years ago. And since then, I use them often.
Most people I know serve yams or some sweet potato casserole concoction for Thanksgiving (which I am totally in favor of), but why not give one of their neighbors a chance.
If you’ve never made spaghetti squash, you must. If for no other reason than it’s fun. After simply roasting it, you scrape the innards with a fork to get long strands, resembling spaghetti. It’s pretty neat. And effortless.
On it’s own, spaghetti squash is fairly bland, but combined with butter, onion, garlic, parsley, and Parmesan, it comes alive and is completely yummy.
But mostly…it’s fun.
Spaghetti Squash with Onion, Garlic, and Parmesan
Prep time: 15 minutes
Cooking time: 1 hour
• 2 small spaghetti squash (about 3-4 pounds each)
• 4 tablespoons butter
• 4 cloves garlic, finely minced
• 1/4 cup minced red onion, or 2 large shallots, minced
• 1/2 teaspoon salt
• 1/4 cup chopped parsley
• 1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees. Pierce squash a few times with a sharp knife. Place on a baking sheet and cook for 1 hour. Let cool for 10-15 minutes.
Cut squash in half, lengthwise. Remove and discard the seeds and pulp. Using a fork, scrape the rest of the squash to get long strands (like spaghetti.) Place in a bowl and keep warm.
In a large nonstick sauté pan, melt the butter over medium heat. Add the garlic and onion, cook for 3-5 minutes until soft. Add squash strands and mix thoroughly. Season with salt. Add the parsley and Parmesan and toss to combine. Serve warm.
The squash should have a slight crunch (al dente.)
(adapted from Steamy Kitchen)