The first time I tried spaghetti squash was this past year during my birthday dinner. I order some scallops and they came served over a bed of spaghetti squash. Needless to say, I saw the light and have never looked back when it comes to this delicious orange/yellow dish!
Spaghetti squash could certainly be served as a side dish in its own right, but it's usually paired with something else. For this night's dinner I served some fresh salmon over a bed of it. It also pairs well with scallops.
MMMM Yummy goodness!
My version below is a very basic one that can be paired with a variety of other ingredients. Add some tomatoes or olives and feta in place of the parmesan if you're looking for a slightly different flavor.
In closing, I'd like to point out that I had a TERRIBLE time getting my squash sliced open. Maybe I just got a stubborn one, but be aware that you might need a really sharp knife and some serious elbow grease :)
Spaghetti Squash with Basil and Parmesan CCK Original
1 Spaghetti Squash, split lengthwise in half and seeded
2 Tbsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
2 Tbsp fresh basil, chopped
1/2 C parmesan cheese, freshly grated
*You can certainly cut down on the amount of cheese if you're looking to go the healthy route
Preheat oven to 350 degrees. Line baking sheet and place squash open side down on sheet. Bake 30-45 minutes or until knife can be easily inserted. If you don't cook it enough the squash will be crunchy rather than soft. Set squash aside to cool enough so that it can be handled.
I'm not positive, but I'm pretty sure you could roast
these seeds as you can with pumpkin seeds. Maybe next time....
Place oil in skillet over medium heat. Add onion and cook until tender. Add garlic and cook for additional 2-3 minutes.
Use fork to scrape stringy squash out and place in bowl. Toss with garlic/onion mixture, parmesan and basil.