Tuesday, April 9, 2013

Never fear the Squash!

Spaghetti Squash! Yum!

I was not raised with Spaghetti squash! It was just not a staple in my house as a kid. Had to grow up before I found this fantastic vegetable! But now that I have discovered it,  it is a little slice of heaven to eat!

Don’t be afraid to try it! It is simply one of the easiest and most tasty squashes to fix!   Great for variety, and awesome side dish!
You can bake it or boil it. Either one, you do whole! So super super easy!

To bake spaghetti squash, wash it, Place on to baking sheet, and bake in oven at 350 F for about an hour. To tell if it is done, you want a knife to pierce the side easily! 

To boil spaghetti squash, wash it, and place in large pan of water, bring to boil, cover, and cook for about a half an hour. Again-  when done, you want it to be able to pierce the side completely with a knife.

 When you are done cooking it: cut in half length wise. With a spoon (I do this over trash can) scrape out the seeds and center mush. Just takes a few swipes.
Take a fork and scrape out the strands. Top with either pesto sauce, or a melted butter & garlic blend.  Ahhh so good! So easy!

Butter Garlic Blend:   1/2cup real butter, 1 clove garlic chopped finely, a pinch of Parsley or basil to taste.    In small sauce pan heat butter on low and add garlic, simmer gently for about 2 minutes to infuse flavor and soften garlic. Add basil if desired. Pour over vegetable- top with sprinkle of parmesan and parsley. 

Simple Pesto Sauce:  in food processor combine 1 1/2cup fresh basil leaves, and 1 clove garlic fine chopped.  Chop until basil leaves become fine. Add ¼ cup olive oil, 1/8 cup grated Parmesan cheese, 1 tbsp. flax seeds. Chop until comes together as a thick paste.  

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