Spaghetti squash is delicious and something I look forward to every fall! Spaghetti squash, a form of winter squash noted for its noodle-like texture, is widely renowned for its sweet, buttery flavor. Because of its excellent nutrient balance, spaghetti squash could be considered a superfood. Spaghetti squash is a good source of several B vitamins, including thiamin, riboflavin, folate, niacin, pantothenic acid, choline and vitamin B-6. Like most other members of the squash family, spaghetti squash contains calcium, iron, potassium and manganese. To learn more, click here.
This recipe is my very own take on how spaghetti squash should be cooked. My grandmother makes a similar recipe, however, much heavier (but also delicious). This is a light & easy way to enjoy a great fall squash.
-1 medium-sized spaghetti squash
-Salt & pepper
-Crushed red pepper
-Fresh grated Parmesan cheese
Optional: fresh mozzarella
Boil the spaghetti squash for 15 minutes. You’ll know it’s done when you can poke holes in the skin with a fork. Because it’s hard to dump the heavy, cumbersome squash into boiling water, I suggest actually bringing the squash to a boil. After it’s done boiling, let the water drain and let the squash cool.
Cut the squash long ways into 2 halves. Remove the seeds & middle section.
With a fork, start forking out the squash into a bowl. As you’ll see, the squash will come out as long, “spaghetti”-like pieces. Be careful not to destroy the shell. Keep it as in-tact as possible.
Transfer the spaghetti-squash into a mixing bowl. Add in the olive oil, salt, pepper and crushed red pepper to taste. Then, add in chopped sage (as much or little as you’d like). Mix thoroughly. Add the fresh grated cheese and mix again. If you’d like, you can also add in some fresh mozzarella.
After you’ve created your mixture, pour the spaghetti squash back into the shells. Top with some extra grated cheese (and fresh mozzarella if you’d like). Bake in the over on 400 degrees for about 5 minutes. Then, switch the oven to broil and broil for about 2-3 minutes to get a lightly crispy top.
Take out of the oven and let cool. Because the halves are big, you can divide them in half again to serve.
That’s it! Yum!