Thursday, September 29, 2016

Baked Sphagetti Squash

 First things first, carry the large and heavy spaghetti squash back to my house.

 Get my strong man to cut the squash into halves.

Use a spoon to scrape out the seeds and the stringy bits of flesh.  Discard the seeds or roast them if desired.  Nice and clean for baking.  Preheat oven to 375 degrees F. Place squash cut side up on a large baking tray.  Place a few tablespoons of water in a very small bowl on the tray as well. Bake for 40 minutes and check the texture.  If it is not tender enough, bake for another 15 minutes or longer depending on desired texture. A little bit of crunch is nice.

The squash is ready when you can use a fork to pierce through it and it separates like spaghetti like strands.

Piping hot from the oven! All the pretty strands nicely done for decoration.  Drizzle some extra virgin olive oil and lightly toss to mix.

Work on one half of the big squash first.  Remaining squash can be kept in the fridge for other recipes.

 Load it up with ham, chicken meat, butter, cheese or any ingredients you fancy.

Lastly, sprinkle some freshly crushed black pepper and grind some sea salt into the bed of spaghetti squash.

Buon Appetito!

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