Hey Y’all! I’ve got a question for everyone!!
Has anyone ever just stood around the vegetable section in the grocery market and looked at all the different types of squash just wondering what you can do with these and is this really food?! Hahaha well you’re not alone, I have also done this. Since Cory and I have been on our latest “vegan” kick, (I say that because we are not very good at it) I’ve used so many different vegetables in ways I would have never even thought of when I was an everyday carnivore.
I’m sure all of you are are now familiar with how accepted and accustomed we all are now to the vegan movement and in general eating healthier! Which I can say I’m a total fan, what seems to be happening is that everyone is trying to eat more vegetables and less carbs. For instance, cauliflower rice, zoodles, spaghetti squash, cauliflower mac and cheese just to name a few! So today I figured I’d take you back to my kitchen to experience my dreaded nemesis the SPAGHETTI SQUASH!! I only say that because I’ve gone back and forth with trying to cook it just perfectly and believe it or not it’s taken me a long time to get this right.
At one point, I cooked the squash well but I decided to make a vegetable lo main out of it so little did I know, instead of mixing the sauce and the rest of the vegetables off the heat in a different bowl I ended up putting it back in a hot pan with everything else and serving up a sloppy mess. Although the flavor was there the squash was over cooked and ended up being mush the first time around and the leftovers were not great either, but I will say this was the worst of the mistakes I made. Since then I’ve tried many other great dishes including the fan favorite (which is actually the simplest and takes very little prep and ingredients) lemon, garlic and herb spaghetti squash. Besides the time that goes into roasting the squash it’s as easy as 1, 2, 3!
Lemon Herb Spaghetti Squash
1 medium spaghetti squash
1-2 Tb olive oil
garlic salt and pepper to taste
1 Tb Italian herb compound butter
2 Tb Italian parsley (fresh or dried although fresh will give you more flavor)
2 Tb Basil (fresh or dried although fresh will give you more flavor)
1/2 C chopped walnuts or pine nuts
3 cloves of garlic chopped
1/2 onion chopped
1/2 lemon to squeeze
Cut the spaghetti squash in half, spoon out all of the insides and seeds. Pre-heat oven to 350 degrees F. Drizzle with olive oil and season with garlic salt and pepper, now be sure to not get too much oil so it settles in the bottom of your squash, just enough to coat! Line a baking pan with aluminum foil, makes for easy clean up, and lay both half’s cut side up and let them roast for an hour. Take them out of the oven and let them cool the outer shells will be extremely hot so you will not be able to handle them just yet. In the mean time add another tablespoon of oil to your pan and add your garlic and onions to saute for a few minutes until brown. Once your squash has fully cooled take each half and use a fork to clean out the inside into a large bowl (at this step you will see that the squash is coming out in strings, hence spaghetti squash)! Chop your herbs and walnuts. After your garlic and onions are done add them to the bowl with your spaghetti squash, add your herbs and nuts and squeeze your lemon on top. Carefully toss everything together to incorporate. Salt, pepper and lemon to taste, I also like to add some red pepper flake for a nice bite! SERVE!