The other day, I went to the farmer’s market specifically to find a cauliflower (that eventually became Cauliflower Mac n Cheese), but when I saw a huge basket of spaghetti squash, I couldn’t resist. It had been a long time since we’d had one, and it’s just such a unique food. It has a bit of the characteristic sweetness found in a lot of squash, but what makes it different is its texture. As it cooks, it develops “strands” of goodness that look a little like spaghetti. The relative ease of cooking it as well as the number of flavours it pairs well with makes this the perfect side dish for nice fall entrees.
We served this with Butterflied Lobster Tail, but it would also go well with grilled meats like pork, turkey, and beef or roasted meats like a whole chicken or Cornish hen and beef pot roast.
Time: 60 Minutes
- Spaghetti Squash
- Preheat your oven to 350 degrees F
- Cut the top/stem off of the squash.
- Working very carefully with a small and very sharp knife (we find this easier to use than a large one), make a cut all the way around your squash around the long way (see picture of them in the oven below)
- With a spoon, scoop out the seeds and innards.
- Give the flesh of each half a good spray or brush with oil or melted butter, and then place them on a baking sheet covered with non-stick (or oil-sprayed) foil.
- Stash them in the oven for about 45-50 minutes.
- While this cooks, peel and dice your garlic.
- Remove from the oven, and carefully (they are hot!), move them to a cutting board with the flesh side up.
- Using a fork, shred the flesh down to the skin.
- Melt some butter in a large pot, and add your garlic for a few minutes to start releasing its aromatics.
- Pour in your shredded spaghetti squash flesh, and sautee for 5 or so minutes.
- Add your spinach, and sautee everything together until the spinach wilts.
- Plate, devour, and enjoy!