Place cut-side down on a rimmed baking sheet. (Like pumpkin seeds, these taste wonderful roasted, so set them aside to clean and roast should you decide you’d like to.)īrush on a light coat of olive oil and sprinkle the squash with kosher salt and freshly ground black pepper to taste. Using a big spoon, scrape out the pulp and seeds. Remember to move slowly and carefully, always cutting away from you. Once the cut is through the rind, carefully cut through the lower half of the squash, removing the blade and repositioning as needed, then turning and rotating the squash as required, until you’ve cut around the length of the squash. Lay the squash lengthwise on the surface and use the tip of a very sharp knife to pierce through the rind, rocking the knife a little if you need to. Then, once it’s cool enough to handle, place a dishtowel on your cutting board to help stabilize the squash. To make cutting a little easier, poke a few holes into the squash with a knife and microwave for about 2 minutes. If you have a multicooker, skip to the instructions at the end. The benefit of cutting before roasting is that the cooking time is shorter (45 minutes instead of 60 to 70 minutes). It looks intimidating, but really, the hardest part is trying to cut the dang thing in half if you opt to cut and seed instead of roasting it whole. It also freezes well and, after completely thawing, can be steamed for 15 minutes and enjoyed in your favorite preparation. Store cooked spaghetti squash for 2 to 3 days in the refrigerator. You can store it for up to 6 months in a cold cellar (between 50 and 60 degrees) or up to one month in a dimly lit storage area at room temperature. Though it is a winter squash, spaghetti squash is available year-round in San Diego. It’s a savings of well over 170 calories and about 33 grams of carbs for the same amount of pasta. A 1-cup serving of cooked spaghetti squash is 42 calories, with a carb count of 10 grams. Spaghetti squash, like all squash, is considered a superfood and is a good source of potassium, folic acid, beta carotene, vitamin A and dietary fiber. Spaghetti squash is a healthful alternative to pasta Of course, if you have a multicooker such as an Instant Pot or Ninja Foodi, you can cook the squash whole in minutes. For a midweek dinner, roast the squash the day before, so all you’re doing the day of is a little chopping, sauteeing, assembling and baking. The most time-consuming part is the initial roasting of the squash, but the actual hands-on time is relatively short. The meat versions are heartier and equally delicious. However, I’ve also made a meat version, adding whatever ground meat I had on hand. The veggie-packed version I’m sharing today makes a great vegetarian lunch or light dinner (especially paired with a crisp salad) and is probably the closest to what we ate at the restaurant. Naturally, about a month after our lunch date, I decided to attempt an interpretation of the casserole. One of my cooking joys is trying to re-create dishes I’ve enjoyed at restaurants. It was heavenly, and it opened my eyes to the many uses for this variety of squash. They had a vegetarian spaghetti squash casserole on the menu, which piqued our interest, so we ordered it to share. That’s when my friend Joanna and I decided to check out a new restaurant at our local mall. Until about 10 years ago, Miriam’s spaghetti squash was the only way I knew how to eat it. She ate it regularly to help curb her cravings for pasta, which she didn’t indulge in often, as she worked hard to keep her inherently curvy body in top dancer’s form. She made the squash simply, first roasting it until tender, then scooping out the flesh into a bowl, mixing in two pats of organic butter and a kiss of Parmesan cheese, before finishing with plenty of freshly ground black pepper. Miriam introduced me to cafe de olla (sweet cinnamon-infused Mexican-style coffee) and spaghetti squash. to study modern dance under the now-retired choreographer and educator Jean Isaacs. Miriam was an accomplished sophisticate from Mexico City who was in the U.S. She introduced me to chili spaghetti, olive oil poached eggs, and the best Tex-Mex breakfast burritos I have ever had. Julie was an outgoing, warmhearted Texan. I got lucky, though, getting two awesome gals to share the three-bedroom, one-bathroom section of the home. The owner interviewed all potential inhabitants, so I had no say in roommates. Gill that the owner had dissected into “apartments” with no thought whatsoever to the home’s historical significance. In my early twenties, I lived in a gorgeous house in South Park by architect Irving J.
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