Tuesday, October 25, 2011

Spaghetti Squash Three Ways

We got lots of interesting fall veggies from our CSA (community supported agriculture), including a cute pie pumpkin, a Yugoslavian finger squash, and a spaghetti squash.  Just last weekend my good friend and I were wandering the farmers market and she suggested I get one of these spaghetti squashes.  Good thing I waited until they came to me in my weekly box of veggies! 

Baked spaghetti squash
A spaghetti squash is shaped like a watermelon, but is much smaller.  When you bake it, the squash's meaty part becomes the texture of spaghetti noodles!  I cut mine in half, baked it face down in 1/2 inch of water in a casserole pan at 375 for 45 minutes, then flipped them face up for another 15 minutes of baking.  Then I  spooned out the seedy part.  With a fork, I scraped away at the inside of the squash.  It will be like spaghetti!

I threw mine in a frying pan with some butter.  I did mine three ways, one with butter and garlic, one with pesto I had in my freezer from our garden basil, and one with red sauce, which I had just made fresh using almost the last of the tomatoes from the garden (and the garden of a friend).
Spaghetti squash three ways:  butter and garlic, tomato sauce, and pesto.

Blanching garden tomatoes for my red sauce.
Pasta sauce is so much better made at home, from scratch.  It smells amazing
We both liked it!  It reminded me of the texture of thin rice noodles.  Surprisingly, it had very little squash flavor, which I am not a huge fan of anyway.  If I'd do anything different, I'd just salt it a bit more.  I wonder if you could use it in desert dishes?  This was a fun, new, gluten free find for me. 

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