Uh-Oh, Spaghetti O’s….er Spaghetti Squash!
Loads and loads and loads of squash. That’s what I see at the market these days. So many varieties to choose from – some lingering yellow squash, pumpkins, acorns, butternuts, gourds, and one of my favorites – the spaghetti squash!
I love this squash, not only because it’s easy to cook, but it’s freakin’ cool. After you roast it, the strands of the squash look like spaghetti (without all the carbs!). It tastes like a squash, but it looks like spaghetti. Pretty cool, huh?
I treat mine really simply, like I did in this dish – with some sautéed onion, garlic, and chive. It’s a great side dish to a roast meat, or can be perfectly great as a vegetarian entrée with a little salad.
Roasted Spaghetti Squash
(recipe courtesy of Vivek Surti)
1 spaghetti squash
1/2 onion, thinly sliced
3 cloves of garlic, chopped
1 T butter
freshly chopped chives
lemon juice or zest
Kosher salt and black pepper
Preheat your oven to 425 degrees.
Cut the ends of the squash off and discard them. Then, slice the squash in half (from top to bottom) to reveal all the seeds. Get a spoon and just take all the seeds out. (You can save the seeds and bake them for a little snack later.) Rub the squash with some olive oil, salt, and pepper. Put on a baking tray and roast for about 40-45 minutes until the squash is really tender.
When you take it out, put the squash on your cutting board and arm yourself with a fork. In long motions, take your fork from the top of the halved squash, to the bottom. The squash will effortlessly come apart in spaghetti like strands.
To finish the dish, add a little bit of oil into a pan over medium heat. Sauté the onion until translucent, and then add the garlic. Cook for a minute and add the spaghetti squash. Season with salt and pepper. Right before serving, mix in the pat of butter and the chives and toss to combine. Put a little bit of lemon juice over the top for some acidity and you have a great fall/winter side dish that’s tasty and easy to prepare!