If I am being completely honest (which I always will be) I was not a huge fan of squash or the idea of using it in the place of delicious whole grain noodles. When I tend to comfort myself with food ( a habit I am working on breaking, or allowing the Lord to break in me rather) I go for carbs. Potato chips, bread, pasta. It’s all fair game.
However, I believe in turning over new leaves and trying new things. One of those new things for me has been the use of spaghetti squash or zucchini in place of noodles. At first I felt like I was missing out. Now, I actually look forward to it because I know that it is one more opportunity for me to get all my veggies in. And the fact that it is growing on my family helps too!
Last week when we had spaghetti squash I tossed it with some butter (but you could use olive oil), fresh minced garlic, salt, pepper, and a little fresh basil. It was my obsession. Thank goodness because we had a ton. I would have to say that while I do enjoy using it now when we make spaghetti and I used it a couple of weeks ago in a Pad Thai dish that was out of this world (so maybe I have two favorite recipes so far) there was something so yummy about this simple side dish. If you added some grilled chicken breast you would have a complete meal.
I typically roast my spaghetti squash at 350 degrees for about 25-30 minutes or just until it is easily pierced with a knife or fork. You’ll cut the squash according to the size you want your noodles. If you are looking for more of a traditional spaghetti noodle, cut the squash width wise like shown in the picture. If you are looking for a shorter noodle, cut it in half length wise. Scoop the seeds and the center out, then use a fork to scrape the noodles out.
I’ve also just learned of another technique (haven’t had a chance to try it yet). To flash boil, you will cut the raw squash in half, scoop out the center, and drop it into salted boiling water. My source tells me this only takes about 20 seconds. I have also heard of cooking it in a crockpot. Another technique I haven’t tried, but will likely be giving it a try as well in the near future.
1-2T Butter/Olive oil (depending on size of squash)
1 garlic clove diced
Pinch of sea salt
Handful of fresh basil