New Meal Monday: Cooking With Spaghetti Squash
I am fairly new to the delicious world of spaghetti squash, and I have to say I have been missing out! I had my first experience with the noodle-like dish at one of our favorite restaurants last fall and really loved it; however it felt like it might be one of those dishes that was a lot easier to let someone else prepare for me...
It wasn’t until last week when my friend brought over a spaghetti squash and some garlic from her garden, that I got the courage to cook up some squash myself. After a few tips from her, and some quick searches on Pintrest, I was ready to give it a try. See below for the recipe, I made a few changes but you can click the link at the bottom of this page for the original recipe.
Here is what you’ll need:
- 2-3 tablespoons olive oil
- 1 spaghetti squash
- 4 garlic cloves (minced)
- 8 oz fresh spinach
- 1 cup freshly shredded parmesan cheese
- ½ cup toasted pine nuts
- Salt and pepper
- Optional: 8 bacon strips, cooked and finely chopped. I do not eat bacon, so much to my husband’s displeasure, we omitted this.**
Here’s how you do it:
Step One – cook the spaghetti squash
- Pre-heat oven to 425 F
- Cut the squash in half, lengthwise, and scoop out the seeds and fiber out of each half.
- Spread (or spray) olive oil on each side of the cut halves, then place the halves cut side down on a baking sheet. Be sure to spray the baking sheet with olive oil or cooking spray.
- Bake for 30-40 minutes (it should be soft and cooked through). Flip the squash over and allow it to cool.
- Once cooled, use a fork to scrap out the squash in long strands into a bowl.
Step Two – cook the fillings/toppings
- Toast the pine nuts – I used our 9 in Lodge cast iron skillet and heated them over medium heat for 3-5 minutes.
- Heat 1 tablespoon olive oil in another skillet (I used our 12” Lodge cast iron skillet), add in minced garlic and fresh spinach and sauté over medium heat for about 2 minutes or until the spinach has wilted. Season with some salt.
- Add the spaghetti squash to the spinach and combine, turn heat down to low at this point. *If you are adding bacon – do it here! (Or if you have a mix of carnivores and herbivores, you can also top individual plates with bacon at the end)
- Add fresh parmesan cheese and mix until cheese is melted.
- Top with the toasted pine nuts and enjoy!
**Note from Luke: I don’t know why we omitted this…I could have added the bacon just to my plate and we both would’ve been happy. Next time I’m adding bacon for sure.