Monday, September 2, 2013

Garlicky Spaghetti Squash

1 small spaghetti squash
1-2 Tbs oil for sauteing
1 small onion, chopped
1 clove garlic, finely diced
2-3 sprigs of basil, leaves finely chopped
Salt to taste
1/4 cup crumbled Feta or shredded Parmesan

Bake the spaghetti squash using one of two methods. I prefer method two, but you have to have a big solid knife (and confidence in your cutting ability) to accomplish cutting it open without cutting yourself or dropping the squash on your foot. If you are a newbie to winter squash, use the first method.
If using method 2, scoop out the seeds
just like you do when carving a pumpkin. 
1) Pierce the squash all over with a knife several times, put on a baking sheet and bake for 60 minutes. Allow to cool for about 20 minutes, or until you can handle it easily without getting burned. Cut in half lengthwise, scoop out discard the seeds.
2) Cut the squash in half lengthwise, scoop out the seeds and bake for 30 minutes, or until a knife easily pierces the skin. Allow to cool about 10 minutes, or until you can easily handle the squash pieces.

Lots of spaghetti strands!
Heat the oil in a skillet. And onion and saute until tender. Add garlic and cook for another 2-3 minutes, or until nice and fragrant. Using a spoon, scoop out the squash into the onion garlic mix. Add the basil and salt. Toss with cheese just before serving. Enjoy!

Serves 2-3, depending on the size of the squash and what else you are eating. You can always use a bigger squash, just increase all the other ingredients too. You can also use parsley in place of the basil.
I really like cheese, so I have feta and parmesan.
And yes, this basil is purple. 

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