Question: I have seen spaghetti squash in the produce section at Brookshire’s, but I have no idea what to do with it. Is it really like pasta? Could you give me a suggestion?
Answer: My mother used to cook spaghetti squash for us growing up. She used it in place of pasta during those times she and my father would go on various lower-carb diets.
I think it’s delicious, and really, the hardest part about cooking with spaghetti squash is cutting it in half to cook!
This recipe is from my mother, and it’s a family favorite of my own now.
Herbed Spaghetti Squash
1 (2 to 2 1/2 lb) spaghetti squash
3 Tbs olive oil
1 Tbs chopped basil
1 Tbs chopped chives
1 Tbs chopped parsley
Salt and pepper to taste
Preheat oven to 375°F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
NOTE: Also great with 1/4 cup grated Parmesan cheese sprinkled over. Serves 4.
Nutritional Information: Calories Per Serving: 161 g, Total Fat: 11.8 g, Sodium 39 mg, Carbohydrates 15.8 g, Protein: 1.5 g