Saturday, October 8, 2011

Spaghetti Squash Spaghetti with a Squash Medley

The Hubs and I love squash and zucchini. They are staple veggies at our house that we cut up and saute because it is quick, easy and tasty.

So of course, when I first learned about spaghetti squash (which I have to admit, wasn't that long ago...), I knew I wanted to try to it out. I picked up a squash last week at TJ's and decided today would be the day to try it out.

I had cut out a small article in Better Homes and Garden about how to cook spaghetti squash and decided to use that as the method of cooking.

I washed the squash and then began to attempt (keyword is attempt) to cut the squash in half like the instructions said. Holy moly was this thing hard to cut! I ended up having to call in the reserves (aka The Hubs) to help! (I found out later from Katie at She Likes Ruffles, He Likes Truffles on Twitter that I could have just put the whole thing in the oven and it would have been much easier. She also recommended a great recipe she's made).

After a slight struggle, The Hubs was able to cut it. Then I removed the seeds from the inside of both halves.

And placed the cut sides down in roasting pan. I added 1/2 a cup of water to the pan, covered with foil, and baked at 350°F for 1 hour

For a side, I decided to make a squash medley recipe that I found in the August issue of Family Circle. The only ingredients needed I had on hand.

I cut up the squash and zucchini into 1/4 inch coins and the red bell pepper into chunks. Everything went on a cookie sheet where I tossed with EVOO.

At this point, the spaghetti squash was ready to come out to cool, so out came the spaghetti squash and in went the squash medley. The squash medley had to cook at 350°F for 15 minutes.

Once I was able to handle the spaghetti squash, I used a fork to spaghettify (a technical term) the squash.

And because I am a master chef (NOT!), I timed things such that once I was done spaghetifying, the squash medley was ready to come out. And voila!

I really enjoyed the meal and have a ton of leftovers that I can hopefully finish this week. I love that the entire meal had pretty much zero carbs (except for whatever was in the sauce). So healthy! The Hubs wasn't as enthralled with the meal, but it figures since he avoids any foods that are healthy (no matter how hard I try!)

Anyone else have any yummy spaghetti squash recipes I can try this week?
Do you have a spouse that avoids healthy foods? Any tips on turning their tastes??


  1. My husband is horrible about eating vegetables, like we had stir fry a couple weeks ago and he ate two pieces of broccoli and talked about it for days!
    I usually can get him to eat them in soups or what he thinks are fancy salads! Like if I say lets he salad he will say no way but if I add the word taco, caesar, or cobb in front it he goes for it!

  2. @hemborgwife Thanks for the comment! I'm glad it isnt just me! I'll have to try rewording things and see if I can trick him! I may have to resort to sneaking them in food like Jessica Seinfeld's cookbook teaches you to do for children!

  3. We love spaghetti squash, its a great paleo substitute for pasta, we have only cooked it a few times but each time it was good, and this dish looks great, I love squash!

  4. Ok Elliott made this this week and it was delish! And it froze great too, we had it for leftovers today.

  5. @Teresa - Thanks for the recommendation! I totally have a spaghetti squash at home so I am going to try this! And look at you dinner even with a 1 week old baby! :-)

  6. I have visiting your blog regularly. The way of tips looks to be easy for all readers. I would personally recommend our blog visitors to subscribe to obtain useful posts like this periodically. Particularly post on "Spaghetti Squash Spaghetti with a Squash Medley" is awesome. Get in touch with us via our websites vegetarian restaurants | sweet shop