This could be a recipe page, but it also could be an observation page, so it’ll probably encompass both. As a kid my mom used to make Spaghetti Squash all the time, it was a side dish, a main dish, and probably a dessert once too; OK that might be an exaggeration, but it could have been.
I’m walking down the produce aisle, minding my business, smiling at anyone whose glance (or stare) I end up meeting, and BAM, right there in front of me is a small basket with just the word SQUASH handwritten on it. So I start looking through the basket, and hidden at the bottom are 2 really large squashes that have a sticker on them. This sticker clearly states that what I am looking at is Spaghetti Squash. A flutter runs through my heart, and my pulse quickens, I’m suddenly nervous; can I make this work? should I even try? Why yes, yes I should.
So I picked up the best and biggest looking Spaghetti Squash. Then started searching for recipes online while I finished up my shopping, and finally just ended up texting my mom with, “Mom, Help, how the heck do I prepare Spaghetti Squash?”
My mom’s response: “cut in half, cut down, olive oil and water, cook 375 until soft.” Wow, that’s simple! I can do this.
Then she sent another text: “don’t forget the butter, lots and lots of butter.”
Quickly I sprinted over to the dairy case and picked up 8 sticks of organic butter, OK not really, I picked up 8 sticks of store brand butter, because I couldn’t remember if the 12 sticks I had recently bought were still in the fridge.
What, you don’t buy 16 sticks of butter on a weekly basis for your home? What’s wrong with you? 🙂
Once I had all of my supplies I headed to the checkout, once I’d put my sundries on the belt to be magically transported to the cashier the women behind me asked, “How do you cook your Spaghetti Squash? Do you bake it or boil it?”
Not wanting to seem squash illiterate I said, “I do both, it just depends on what I am going to use the finished product for, but I prefer to bake it.”
She responded with, “Yes, that’s how I feel.”
Phew, dodged that one. She was so unaware that I’d never cooked any kind of squash before.
So now I have this Spaghetti Squash home, and I’m trying to cut it in half the long way. Now I really wish that someone would have said, “hey guess what, the hardest part of making SS is going to be cutting it in half.”
So once I had it cut in half, there were seeds. Wow, who knew. So I commenced with removing the seeds.
Then placed the results cut side down into a baking dish, with olive oil and water.
Placed foil over my endeavor and baked for about an hour in a 350 degree oven.
Much better outcome than I expected. Then all that was left was to scrape out the insides with a fork. I was using it as a side dish to some boneless chops that I made, so I didn’t do much else but add a lot, did I say a lot, a lot of butter.
With the left overs, because I didn’t realize how much this would make, I tossed them into a slightly olive oiled skillet, and added Parmesan cheese and some herbs. Then we had a light lunch the next day.
So I think we enjoyed this very much, and I plan on making it more often when in season.