My favorite winter squash has become spaghetti squash. A 1-cup serving has only 42 calories and 10 carbohydrates. (Compare that to 1 cup of pasta: 221 calories and 43 carbohydrates.) There are a million ways to prepare it, but I usually roast it and serve it as if it were spaghetti noodles. The first time I did this I warned my husband and plied his favor with a side of yeast rolls. The treat wasn't necessary; David likes spaghetti squash just as much as he likes pasta.
One day last month, my friend Michelle came to the house with her boys for a lunch date, and I served spaghetti squash with my made-from-CSA-veggies tomato sauce. It was a hit, and she asked me how she could do it at home. This is for you, Michelle, and everyone else out there who loves spaghetti but wants to reduce the carbohydrates in their diets!
- Line a cookie sheet with nonstick aluminum foil, and heat your oven to 400 degrees.
- Cut the squash in half along the "prime meridian" of the fruit, and scrape out the seeds.
- Lay the squash cut-side-down on the aluminum foil and bake for 45 minutes or until the fruit is soft.
- Cool the squash, cut-side-down.
- Use a fork to scrape out the "spaghetti" and drain it on a towel.
- Serve as desired.
I don't put anything on the squash before roasting, but you can salt and pepper the raw squash, coat it in olive oil, and sprinkle on just about any herb before baking to infuse it with flavor. This time of year, rosemary and thyme are great choices.
David and I return South for the Thanksgiving holiday this weekend, and I can't wait to make my Roasted-Butternut Praline Cheesecake for the family meals. What is your favorite seasonal recipe?