Tis the Season for Spaghetti Squash & Spaghetti Squash Seeds

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Playing in the kitchen

We went to the Farmer’s Market last week and came home with both a spaghetti squash and a butternut squash. This is not the first time I have ever purchased either, but it is the first time I have actually made each and I was delighted at the results. Sad, I know! Usually, they sit on the counter staring at me and I think, “too much work!”. But not this time, I was committed. I have always been a little bit intimidated to get too close to the spaghetti squash with my clumsy hands and a knife. It’s not uncommon for me to injure myself!

I assume some people are well-versed in cooking something as easy as a spaghetti squash. However, since it was a first for me, I thought I would share. It was pretty stinking easy ;).

My little helper :)
My little helper 🙂

I definitely plan on making spaghetti squash much more in the future. Tonight I am making a homemade marinara sauce with our garden tomatoes, it smells heavenly.  While my fellow will probably want pasta, I plan on using the spaghetti squash instead :). It smells delicious, so that is a very likely possibility.

I decided to put the seeds to the side and make roasted spaghetti squash seeds. They turned out delicious I will include the recipe below.

 

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Spaghetti Squash

Ingredients:

  • 1 large spaghetti squash
  • 4 tablespoons cooking oil (I like Avocado Oil)
  • Freshly Ground Black Pepper
  • 2 medium garlic cloves, finely chopped
  • 1 medium shallot, finely chopped

Instructions:

1. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

2. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.

3. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

Instructions with pictures:

Preheat the oven to 400°F and arrange a rack in the middle
Cut the squash in half lengthwise and use a spoon to scrape out the seeds

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Spaghetti Squash

Brush or massage the flesh with 2 tablespoons of the oil

Season generously with salt and pepper

 

Place the squash halves cut-side up on a baking sheet or roasting pan, around 50 minutes.

 

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Remove the squash and let it cool on the pan until it has cooled enough to be handled (around a half an hour).

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Use a fork and begin to scrape at the flesh, it will make long strands. Set aside.

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Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.

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Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.

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 Roasted Spaghetti Squash Seeds:

Ingredients 

  • 1 cup winter squash seeds
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, or to taste

Instructions:

  1. Preheat the oven to 275 degrees. Line a baking sheet with parchment paper or aluminum foil.
  2. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash ( I rinsed them really good in a colander).
  3. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
  4. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

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