Hello! When I’m at work, I am constantly being handed bagfuls of goodies from the gardens of whichever home I’m at for the day. During my produce haul last week, I was given a gigantic squash that I had absolutely no idea what to do with. My client’s mom suggested spaghetti squash and I have always wanted to try it so I thought I would give it a shot over the weekend.
Unfortunately, my attempt at making spaghetti squash was not very successful and, after a quick Google, I learned that the squash I used definitely did not look like traditional spaghetti squashes. WHOOPS! Lol, oh well. I tried something new and now I know differently for the next time! Take a look at some pics and let’s discuss:
To learn how to prepare my “spaghetti squash”, I visited the blog Cookie + Kate. This is one of my mom’s favorite sites to get vegetarian recipes from and, as her spiel goes, “Cookie is the dog and Kate is the human”. Lol, I consulted Kate’s recipe while making my squash and it was so easy to follow because it was just like learning how to make it from a friend. No unknown cooking terms and no long stories of how she found God while making this dish, haha.
To prepare my spaghetti squash, I cut it in half from the middle and then halved the pieces again. Afterwards, I scooped out all of the squash guts… AKA the seeds! It was actually pretty fun. Once the squash halves were seedless, I drizzled olive oil onto each of them and then seasoned with salt and pepper. All that was left to do was bake them and I kept my squash in the oven for a little under an hour at four hundred degrees.
I was eager to take my squash out of the oven but, sadly, there was nothing really “spaghetti” about it. I tried to fluff the insides into a spaghetti like texture as Kate had mentioned but there was hardly even any squash to work with on the interior. What I was originally hoping was going to be a noodle shape ended up being a few forkfuls of the squash and the texture definitely looked more like pulp. Although, I must say, it still tasted really good!
Sadly, my attempt at making spaghetti squash didn’t go too hot. However, I feel confident that if I ever get the right ingredients to make it with, it will turn out delicious with the help from Cookie + Kate! 😀
What is your favorite vegetarian recipe? What do you top your spaghetti squash with? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah