By: Ann Marie
I am a huge fan of this hearty winter squash. The consistency does mimic a very thin angel hair type pasta and the cool thing is that you can practically mix it with anything, other veggies, sauce, chicken, etc… very versatile.
The recipe I am sharing is how I prepare my squash. Once you make this, you can mix in other proteins and experiment with how you enjoy it best.
Where to buy it: Any local grocery store carries this (I get mine at Stop and Shop). Peak season is right about now.
What to look for: Be sure it is firm and does not have any weird markings.
- Preheat the oven to 350 degrees
- Line a cookie sheet with foil
- Rinse the squash with water, pat dry
- Using a very sharp knife, split the squash evenly down the middle
- With a spoon, scoop out the seeds and pulp (you can toss it out)
- Sprinkle salt, pepper and a little extra virgin olive oil on both halves
- Place the squash face down on the cookie (so the rind is facing you)
- Bake for approximately for 40 minutes (or until you can poke through with a fork from the rind end)
- Remove from oven and let cool
- Using a spoon, scrape the squash out… it naturally comes out as little strings (or spaghetti)
- Fine to eat on its own or serve with a sauce, other veggies, etc…