A friend of mine has recently become quite the gardener, and if any of you garden then you know if you grow squash (or squaRsh as we call it around my house ;P) , you share squarsh! (Yep, I’m calling it that the rest of this post). Either that or you eat it til you never want to look at it again! Anyways, I am gifted a decent amount of zucchini, yellow squarsh, and spaghetti squarshes, which until recently, I had never prepared.
First, you’ll have to cook your spaghetti squarsh. Cut it in half with a large chefs knife and scoop out the seeds. Brush the halves with olive oil and place them cut side down on a baking sheet. Bake at 400 degrees for 30-45 minutes until tender. Cool slightly, then shred the insides out with a fork into pasta like strands. Now your squarsh is ready to use!
So since I never cooked a spaghetti squarsh before, I searched for some recipe ideas… I’d actually never eaten one before either, so I didn’t know what to do with it… I have some good ideas for my next one now though 😉 The recipe I used this first time was from Fashionable Foods for Spaghetti Squash Caprese. It’s so simple and only uses a few good ingredients… Olive oil, grape tomatoes, fresh mozzarella, and basil. Here’s the link, give it a try… And stay tuned for some original recipes soon!