I never really knew what to do with spaghetti squash. Which now, after realizing how delicious and easy it is, seems silly. But for those of you who are like me before squash, I am here to show you just how easy it is to implement into your meals. It could pretty much become a staple in your diet.
First things first, preheat your oven to 375 degrees. Then get our your strongest knife and your biggest muscles, because you will need them to slice that baby in half (long ways).
Then imagine yourself carving a pumpkin as you scoop out the insides. I used a grapefruit spoon which worked quite nicely.
Next you’ll need to get out your ingredients: garlic, onion, and olive oil. For one side of the squash you will use about 1/4 of an onion, 3 cloves of garlic, and a tablespoon of olive oil.
Chop your onion and garlic (I’d recommend making the garlic pretty small), and then drizzle the olive oil over the whole squash. You could also use a pastry brush to make sure you get it everywhere. Then fill in with the onion and garlic and sprinkle with some sea salt and pepper.
Once the inside is filled, you can put the squash in a baking dish that holds about a cup of water in the bottom. You can bake both sides in the same dish, or just one if that is all you need. Pop in the oven for about 45 minutes. You will know when it is done because of the wonderful smell, and when you pull it out, the squash pulls away from the sides easily.
Let the squash sit for about 20 minutes. If you don’t you will probably burn your hands trying to scrape it out. Once it has cooled, using a fork just pull it all away from the edges. You should be able to scrape it clean!
Each half of the squash can feed 2 people, so a whole squash for 4. This squash with onion and garlic is yummy alone, but for a meal it is perfect as a base for grilled chicken, some brown rice, or a little pasta sauce.
Easy and delicious. Nothing better! Let me know if you try it.
~What do you like to use spaghetti squash for?