In addition to stopping at the local Amish Market yesterday to load up on spices for my new apartment, I made sure to stop at the orchard to pick up some Macoun Apples. While I was there, I spotted a small spaghetti squash and decided it would be perfect for dinner.
The first time I ever had spaghetti squash was at a luncheon for the Kidney Foundation. My boss's mother was involved with the event, and my boss had invited me as a tag-along. I actually had to ask what it was (embarrassing). I wasn't a big fan of most squash back then, but I was pleasantly surprised by this one. I can't for the life of me remember anything else that was served that day.
This would make a great side dish, but considering that I haven't either found the one I had or bought a new microwave yet, I'm trying to avoid certain kinds of leftovers at the moment and decided to make this my dinner.
1 Spaghetti Squash
Salt and Pepper
Crushed Red Pepper Flakes
Fresh Chopped Parsley
Slice the squash in half lengthwise, using a spoon to scoop out the seeds like you would with a melon.
On a baking tray, brush the cut side with a little olive oil and sprinkle with a bit of salt and pepper.
Flip the squash cut-side down and bake at 375 for 20". Most people seem to cook it that way until it's done, but I like to flip them over at this point to give the cut surface and chance to caramelize a little. Cook for another 20" or so until fork tender. To test for doneness, run a fork down one side of the squash to see if the strands separate from the skin easily. If you meet resistance, pop it back in for a few minutes more.
When the squash is fully cooked, allow to cool for a few minutes so you don't burn yourself, add a sliver of butter to each half and commence shredding.
Transfer the squash to a serving bowl and gently toss with fresh chopped parsley, a pinch of crushed red pepper flakes, and about 2t of grated Parmesan. The butter will add a note of richness and help your add-ins cling to the squash nicely.
Just before serving, hit the top with an additional sprinkle of Parmesan.