I’ve heard a lot of hype about spaghetti squash. Way before going gluten-free I’d seen it used by a college roommate as a low-carb substitute for spaghetti. While I love me a good squash, I’d never gotten around to cooking it because, well, autumn squash are kind of unwieldy and difficult to deal with in the kitchen.
But I was wrong, and though squash of any variety might be a tad overhyped in a trendy, Food Network sort of way, I thoroughly enjoyed my faux-pasta meal.
Then, the other day at local supermarket Ward’s I became mesmerized by a seemingly endless supply of gourds. They looked so perfect for fall that I had to get one. Once I had it it sat on my kitchen counter for about 2 weeks while I figured out what to do with it. Traditional spaghetti sauce is boring, so I opted for pesto and a lot of cheese.
What you’ll use:
-1 medium-sized spaghetti squash (serves two). Spaghetti squash is so-called because the innards resemble strands of spaghetti. Forking out the little squash noodles was the funnest part of the shebang.
-1 jar of storebought pesto
– 2 cups of mozzarella cheese
-Shredded Parmesan cheese
-(Optional) chicken breast, cut into bite-sized pieces.
What you’ll do:
-Preheat your oven to 375
-Poke holes into the spaghetti squash all around so it doesn’t burst while baking. You need only to make little notches in the skin of the squash to accomplish this.
-Bake the spaghetti squash for 1 hour.
-If you’re using the chicken, saute it in olive oil with salt and pepper until cooked through; set aside.
-Remove spaghetti squash from oven and let cool for a few minutes. Gently cut the squash in half and scoop the seeds out with a spoon. Use a fork to to remove the spaghetti-like flesh and place it into the saute pan with the chicken
-Put 3/4 cup of pesto and cheese in the saute pan. Cook until the cheese is melted and the dish is heated through.
-Sprinkle with Parmesan and serve with a side of buttered GF bread.