easy squash recipe

Simple Spaghetti Squash

Spaghetti Squash with Parmesan Cheese

Spaghetti Squash with Parmesan Cheese

I was lucky enough to get some beautiful winter squash from a local farmer friend of mine. Thank you Carl from Blue Pike Farm. There are an assortment of acorn, butternut and several spaghetti squash. If you haven’t had spaghetti squash before it is a squash with flesh that shreds into strings once cooked. It looks a little like spaghetti, thus the name. The taste is not as sweet as some other winter squashes. When using it don’t be afraid to add a lot of flavors to it. It is mild and goes with everything. I cooked one up with no real idea of what I wanted to do with it. To cook it I just placed the whole squash in a pot of water and boiled it until fork tender. That took less than an hour. I had to cool it down so I could handle it so I placed it in a big bowl of cold water for a few minutes. I cut it in half and scooped out the seeds. The seeds went out to the bird feeder. Then I took a fork and kind of pulled out the flesh, fluffing with the fork as I went. I ended up sauteing some onion in a skillet and then added the squash to the skillet. I cooked it over high heat, stirring often and adding some salt and fresh ground pepper. I also added a couple of cloves of chopped garlic. It tasted pretty good. I ended up just adding some fresh grated Parmesan cheese. It was wonderful. I had planned on serving the spaghetti squash as a side dish- but just had it for lunch all by itself. Sometimes the best dishes don’t have to have a ton of ingredients. Simple can be good, too.

Spaghetti Squash

Spaghetti Squash