Hi spaghetti squash, my name is Jennifer and I LOVE how versatile you are :-D Omg, how awesome is this veggie?
So the journey begins.....
First, it didn't look "ripe" I'm not exactly sure what a ripe squash looks like, but when I cut into it I expected something different, I'm not sure what exactly....just different.
ANYWAY........
People have suggested that I cut it in half, scoop out the seeds, season it with EVOO and S&P, then place on a baking sheet cut side down and bake it at 350ish for about 1/2 an hour........
so I did.........
Now comes the decission part....how do I serve it??? Some have suggested to use it as a side veggie to go with my entree. Some have suggested to serve it like I would spaghetti; sauce and all. Someone else suggested to serve it with sauted mushrooms, onions, tomatoes, and cheese. UGH, I hate decissions, and this is a biggie, because if I serve it in such a manner that it tastes like crap then I won't want to eat it again.
So the final decission was to do a mix of two.
Ready???
First, if you have never had spaghetti squash I must say that when it is cooked and you are scooping the "meat" of the squash out of it's casing, it looks JUST LIKE SPAGHETTI NOODLES :) I wonder what it was called BEFORE spaghetti noodles were "created"???? hmmmm????
Okay, so I scooped out the meat and placed it in 2 seperate bowls. Ideally, 1 for this way and 1 for that way.
THIS way.......was to add sauted onions and mushrooms to the bowl and pour a vodka sauce over the mix as if I were serving up spaghetti.
THAT way.....was to add sauted onions, mushrooms and italian sausage to the mix and top with parm.
considering how I do not like traditional spaghetti, I gave THIS way to Landon, and I chose THAT way for myself.
AND I LOVE THAT WAY!!!!!!!!!!!!!!!!!!
THIS way was okay, but THAT way is way better.
So now I am 2 for 2!!! booya!!
Awesome now I wil have to try it I have always been afraid of it!!!
ReplyDeleteI love your writing style! Probably even more because I know you and can picture you saying it all. Love ya, Jenn! Another fabulous way is to cut it in half and then cut it into half circles about a half inch thick. Then I cut up zucchini in the same way and saute the two, along with mushrooms and sometimes onions in a little evoo, ginger, garlic, and soy sauce and put it all over rice. Add a little of your favorite sauce (Tso's, Teryaki, Orange, Etc...) and enjoy! I ate that ALL the time when I was pregnant with Layla because, if you only use a portion size of the sauce and limit your soy sauce to like, a tsp, it's not crazy high in sodium. Now I sauce it up and looooove it! Maybe you can try that when you get to letter Z for zucchini. :)
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