Spaghetti squash

As if on cue, the beans started coming up yesterday. And it rained some more. Based on the forecast, doesn’t look like I’m going to be cutting the grass until later this weekend, but I’m still hoping to get everything transplanted. The seedlings spent the night out on the porch last night, and I let them have some of the rain that blew through. They grow up so fast… I’m having S put them out into the sun (if we get any) for a little bit while I’m at work to get them used to that, so we’ll see how that goes. It’s her first experience with hardening off plants, but I trust her 🙂


For dinner we had spaghetti squash with sausage. Pretty simple, but yummy. This, of course, is not a fresh squash, but still good. I’m definitely looking forward to when we do have fresh squash, and fresh everything else. Okay, recipe.

1 spaghetti squash
1 can/jar of tomato sauce (preferably homemade, but I’m out)
A couple sausage links or a half-pound of bulk sausage (we used some Garden Veggie Chicken Sausage from Trader Joe’s)
Salt, pepper, and additional seasoning as desired

First step is halving the squash and cooking it. Big squash requires a big knife, or even better, a machete, but I don’t think S would let me have one in the kitchen. Scrape out the seeds with a spoon, or your hands. You can then either toss it in the oven for a half hour or so on 350-375 F, or microwave on high for 6-8 minutes. Make sure that the cut side is facing down. I also usually put it in some kind of vessel with just a little bit of water to keep the face from drying out. Most of the time we use the microwave, since time is always at a premium in our house.

When it’s done cooking (should be softish to the touch), let it sit for a few minutes. If you can’t wait, at least wear an oven mitt, because that squash will be one hot mother. When cool enough to handle, scrape the inside with a fork to remove all the strands, moving longitudinally (stem to blossom end). You should end up with a big pile of strands that look like… spaghetti.

While the squash is cooking and cooling, cook the sausage in a skillet, then add tomato sauce and seasoning. When everything’s done, pile some squash on a plate and top with the sauce mix.

Spaghetti squash at sunset
There are plenty of different variations on this one. You can go all out with meatballs and sautéed mushrooms, or keep it simple, as we sometimes do, with just some butter, a pinch of salt, and a little Parmesan cheese.

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