Petit Foodie

Last night I discovered a new possible favorite food: SPAGHETTI SQUASH!! I’ve read so much about this winter veggie and have been aching to try it. 

It is actually quite a humorous find.  You see over the past year I have been trying to figure out how in the world these other bloggers are getting their squash to look JUST like spaghetti strands!  On several attempts I would try to bake my butternut squash perfectly so it would come out in strands.  I could never figure it out!  So not being a squash guru I just thought perhaps I was doing something majorly wrong(?)

 It wasn’t until the other day when I was perusing the produce aisle and saw a yellow squash with a sticker labeling it ‘spaghetti squash’ that I realized not all squash are the same.   I snatched that little baby up and went on my merry way feeling a tad bit more educated, in squash at least!

Back home I washed and pricked my squash then placed in the microwave for a couple of minutes, so it would be easier to cut in half.  Once I got it open I removed all the seed and strands.  Ava got quite the kick out of this, saying “It’s just like Halloween again!”  I then covered a cookie sheet with tin foil and placed my squash facing down and added ¼ cup of water.  Baked at 400* for 30 min.  Removed from oven and forked out my spaghetti strands!

Oh my!! This is so delicious!  I seriously don’t think I’ll ever go back to pasta again…..hee hee j/king! In all seriousness though, it was very good and could easily substitute pasta.  I served mine with sautéed portabella mushrooms, zucchini, olives and garlic.  Sprinkled with EVVO and red pepper flakes.  It was one of the most satisfying meals I’ve had in a while!

Lesson Learned: When you fail do some research and find out what went wrong!!!  I could have saved a lot of time and money if I would have googled spaghetti squash….but I must say I do love butternut squash now as a result of all my attempts to make spaghetti squash.  Next up acorn squash….