I was at the grocery store a few weeks ago when I decided to take home a spaghetti squash and a butternut squash. I had used butternut squash many times in the past and knew exactly what to do with it and figured spaghetti squash worked the same way. Until I googled it and realized it was completely different. Who knew spaghetti squash was so aptly named. If you look at the photo above, you’ll notice the the squash literally comes apart in spaghetti-like strands and surprisingly, maintains this consistency even while mixing and blending. Now I won’t lie to you and tell you this is a perfect substitute for pasta because well, squash is squash and carbs are carbs, BUT I will tell you that it’s a delicious alternative full of flavor and goodness. And you can indulge on it basically guilt-free since squash is low on calories. I used a little bit of butter and olive oil to add flavoring to the squash and of course, there’s nothing quite like roasted red peppers to give a bit of kick to a meal.
What are your thoughts and experiences with spaghetti squash?
ROASTED RED PEPPER PESTO SPAGHETTI SQUASH
1/4 c roasted red peppers
4 garlic cloves, minced
2 T butter
2 T olive oil
1/4 c Romano cheese
2 T walnuts, chopped
18 fresh basil leaves, chopped
1 tsp salt
1 spaghetti squash, roasted (cut in half and roast face-down, covered in foil, in an inch of water at 400F for about 40 minutes or until tender and easy to pierce)
Garnish: Romano cheese
Using a fork, scrape out spaghetti squash strands. Place in a bowl.
Using a food processor, combine red peppers through salt until a chunky paste forms. Add to spaghetti squash and mix well. Place back into empty squash halves. Top with cheese garnish. Broil on HI for about 5 minutes.