Monday, February 4, 2013

To Compete Well, Eat Well: Spaghetti Squash

I made one of our household staples tonight: Spaghetti Squash with fresh veg and garlic shrimp. (I'm sure there is a technical Italian name - like a Scampi of some kind - but I don't know.) If you're not already using spaghetti squash instead of actual spaghetti pasta, you should start immediately! Here was tonight's dinner. Delish!
Preheat that oven, kiddos - 425 degrees!
Half the spaghetti squash. Be careful! Clean out the innards.
Found this little sprout in mine. How did that happen? Jesus sprout!
I had to save him! I'm taking it to work where I have grow lights!
Brush with Olive Oil. Salt. Pepper. Garlic. 425 for 1 hour - face up!
Chop lots of fresh veggies while the squash bakes. Saute them lightly.
After 1 hour, scoop out shredded spaghetti squash! Add sauteed veg.
I like to add pine nuts, basil and parmigiano reggiano shavings.
Voila. Dinner is served. Add shrimp or a marinara sauce to it if you like.

 YOU WON'T MISS "REAL SPAGHETTI!" PROMISE.
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4 comments:

  1. JenFebruary 4, 2013 at 7:24 PM

    Ok, you've inspired me. This looks amazing and I'm making it tomorrow night (and pinning it right now for future reference).

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    Replies
    1. MichelleFebruary 5, 2013 at 5:38 AM

      Excellent! Once it's baked, you can pretty much treat it like normal spaghetti - so do it up however you like! Have fun.

      Delete
  2. Alysha @ShesontherunFebruary 7, 2013 at 6:06 PM

    I've actually boiled my spaghetti squash the last few times. It's so much faster!

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    Replies
    1. MichelleFebruary 8, 2013 at 5:40 AM

      I agree - my bf has issues with "boiling" any plants (which is weird) so in the oven it goes!

      Delete

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