Another Love: Spaghetti Squash

Ok, I have to admit that I am still a little annoyed that the spaghetti squash has taken over my garden. But, I am also very excited that I've started seeing some results.

Spaghetti squash is an awesome vegetable substitution for pasta. I wouldn't mix it with pasta, because it's not EXACTLY the same thing, but it's close enough to give you the texture you want, without the added carbs.

I picked one spaghetti squash last week, but failed to take a picture of it. But, here are two more from the garden today. (There are also about 10 mid-sized ones out there, that should be nice and huge by the time I get back from traveling next week.)

So, what do I do with spaghetti squash? Oh lots of things! I can't wait to share! Standard cooking:

Cut it in half length-wise
Preheat oven to 450 degrees.
Empty out all the seeds and excess stuff (think like a pumpkin).
Set the Spaghetti squash cut side down in a 9x13 pan with a little water.
Puncture skin with a knife to allow heat in.
Cook for 40 minutes.
Pull from oven and shred. If you want it hot, serve immediately.

I was a little nervous about the one I picked last week, so I went ahead and changed dinner plans to not hinge on it working out. To my pleasant surprise, it actually turned out AWESOME. It was a little young, which resulted in more "angel hair" spaghetti squash vs. the normal stuff that is a little thicker.

So, I decided to make a little pasta salad to accompany my lunches this week. YUM! Here's how it turned out:

I guess I have a little bit of my grandma in me, because I dont usually measure things when I make things on the fly. But this is what's included if you want to try it yourself:

Spaghetti squash
Olive Oil
Garlic Salt
Italian Seasoning
Artichoke hearts
Black Olives
Tomatoes

Mix ingredients, serve chilled.

Enjoy! Oh - and stay tuned for my lesson on what happens when you plant Zucchini and Spaghetti Squash too close together.