Spaghetti Squash with Pasta is a great dish to make in the Winter – since it involves baking the squash – it heats up the house. Squash is also inexpensive and easy to find in the North East U.S. in the Winter, making it an ideal cold weather staple.
This is an easy dish to make. Here’s what you’ll need:
1 Spaghetti Squash
1 pound Pasta (we use whole wheat)
Parmesan Cheese to Taste
Butter to Taste (we use about 1-2 Tablespoons)
Salt and Pepper to Taste
Here’s what you do:
Preheat oven to 375F.
-Place squash on baking dish and bake for about 45 minutes – turning it every 15 minutes. It’s done when a fork easily goes through the skin.
-Meanwhile, boil water and cook the pasta – timing it to be ready around when the squash is done. When the pasta is ready, drain it.
-When the squash is done, cut it in half. Spoon out the seeds and discard.
-Spoon out the good flesh of the squash, breaking it up a little.
-Mix the squash with the pasta, a slab of butter, salt and pepper and parmesan cheese. (Or any sauce that will support pasta.)
Many thanks to Kimberly Marrero for teaching me this recipe. We’ve made it just about every week this Winter!
UPDATE: Corrine Lewack wrote to me about this recipe: “Yum.. I’ve even used tomato sauce and parmesan cheese on top of the spaghetti squash only.. good for those of us who need carb control!” -Thanks for the tip Corrine! I’m going to try this the next time I make a pot of tomato sauce! -Lisa
PS I usually try to bake another vegetable while I have the oven on (to save on electricity): either another type of squash (like acorn or butternut squash) or eggplant to make Baba Ganouj for another day.
This article was posted on Monday, February 23rd, 2009 at 5:23 pm and is filed under Countries & Cultures, English, Languages, Main Course, Mama Lisa, Recipes of the World, Spaghetti Squash with Pasta, USA. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
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