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.



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

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

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

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