It’s fall, which means my supermarket is filled with cheap varieties of squash. Spaghetti squash is kind of strange. But it’s also healthy, versatile, easy, and tasty.
The best way to extract the stringy-insides is to bake it first. I cut it in half, seasoned it with sprinkles of salt, pepper, and olive oil, and popped it in a 350-degree oven for 45 minutes. After letting it cool enough to be able to handle, all I had to do was take a fork and shred the insides (after removing the seeds in the middle, of course).
Now, you could enjoy this on its own, but it will benefit from some additional flavors.
- 1 spaghetti squash
- 1 big tomato
- 2 cloves of garlic
- olive oil, salt, and pepper
- Heat up some olive oil in a large pan or skillet
- Smash garlic. Add to pan
- Dice tomato. Add to pan
- Stir in squash
- Mix
- Season as needed
- Serve
Violà – a quick, easy, and healthful snack or side.
