This spaghetti squash is full of flavor from the butter, garlic and onions and downright delicious. It is a basic recipe and very versatile. I’m envisioning greens and sausage to be the next variation. What would I pay to hold a bowl of that in my hands right now?
Spaghetti squash has a mild flavor and is similar to pasta but with a hint of vegetably crunch.
Surprisingly, my son ate this without accusing it of being a pasta imposter (it is in actuality somewhat of a pasta imposter, but a scrumptious one). I saw him give a brief funny look, but thankfully no questions followed. (He does not like the word “squash”.) My daughter, the enigma, didn’t take a single bite. But I have a feeling she will come around next time I serve it. I think she’ll prefer the sausage/greens version, or a pesto.
Try it and tell me what you think!
SPAGHETTI SQUASH (WITH OPTIONAL LEMONY-“CRUMB” TOPPING)
1 medium spaghetti squash (about the size of a canteloupe – yields around 4 cups “spaghetti”)
4 T ghee or butter (for dairy free use coconut oil or oil of choice)
3/4 cup chopped onion
1 clove garlic, minced
unrefined sea salt & pepper
lemon wedges (for serving)
1 cup walnuts
1 cup parmesan cheese, shredded (for dairy free, replace cheese with another cup of walnuts and add 1T coconut oil)
2 T fresh parsley, chopped
1. Preheat oven to 350. With a good knife, half spaghetti squash lengthwise. Spoon out the seeds (I use a grapefruit spoon). Brush each half with 1T melted ghee or butter. Season with salt & pepper.
2. Place on a roasting pan face up (not glass) and bake for 40-45 minutes, until the strand-like squash easily separates from the skin. Cool 20 minutes before forking out the “spaghetti”.
3. Melt 2T ghee or butter in a large saute pan over medium. Add the garlic and onions and reduce to medium-low. Saute, stirring frequently til soft (5-8 minutes). Don’t allow the garlic to brown or it will be bitter.
4. Add the spaghetti squash to the pan, stirring, and heat through. Salt & pepper to taste. Serve with lemon & Parmesan or the crumb topping. You can also substitute it in any pasta dish.
5. FOR THE CRUMBS: While the squash is baking or cooling, pulse 1 cup walnuts in food processor until they are coarse crumbs. Pulse in the shredded cheese and parsley until just incorporated, but still coarse crumbs. Top spaghetti squash and add a generous squeeze of lemon to the dish.