Spaghetti Squash
A good friend of mine, Felicia once made the perfect spaghetti squash! It was so good, I had dreams about. I finally asked her to send me over the recipe and I tried it myself. Tried would be the operative word. I added some extra seasonings and neglected to include the walnuts and goat cheese and what resulted as a disaster. I plan on trying her recipe again and following it to the letter. I wish I had more pictures to show of my disaster but the only one that’s viewable is the initial one I took after opening the squash. This attempt is from a few months ago, but its been in draft for quite too long. If you try Felicia’s recipe or have a spaghetti squash recipe, please let me know. It’s a great alternative to use instead of regular spaghetti pasta.
Now before I began, I didn’t even know how to de-seed a squash. But of course there is always YouTube.
Felicia’s Recipe is below.
The recipe is pretty simple and completely made up on my part, so feel free to experiment! Basically:
Bake a spaghetti squash on a cookie sheet (cut squash in half, scoop out seeds, and place flat side down/rind up on baking sheet) for about 35 to 40 minutes at 375.
Let cool for maybe 5 minutes and then scoop the squash out into a bowl.
In saucepan, heat up either butter or olive oil (I didn’t measure and I used butter the time you tasted it). Throw some diced garlic in for 20-30 seconds before adding the squash (garlic is optional). Toss squash for a couple of minutes.
Garnish with a dab of goat cheese on top and some walnuts. You can either throw the nuts in the saucepan with the squash and toss in the butter. Or throw them on top afterwards. Roasted pine nuts would be good too! And I’ve thought about tossing in some steamed broccoli too!
Super simple! Hope you enjoy it!
xo,
Felicia
You can find more info about Felicia here: http://www.feliciabertch.com/
I found another recipe here: Spaghetti Squash
Emeril has a similar recipe found here: Herbed Spaghetti Squash
photo credit
PDF 
Every Tuesday is farmers market day in my residential area. The display of FRESH fruits and veggies made an excellent presentation. (e.g. apples, corn, strawberries, red skin potatoes, bell peppers, green beans, tomatoes, blueberries, squash, and more…) With $5 in my pocket, I happily walked away with a bag of apples (enough to last 2 weeks) (which he let me taste a sample before buying) and 4 nice size yellow squash at $ 0.50 a piece. It’s only me so I bought what I knew wouldn’t go to waste. Maybe next time I will switch up an buy more items with my $5.00 bill. For dinner, instead of having fried squash, I wanted to do something differnt this time so I fixed broiled squash.
Broiled Squash: (my version)
1 yellow squash – slice into round pieces
1/3 cup of chopped white onions (I love me some onions)
virgin olive oil – coat sliced squash
crushed black pepper and sea salt to taste
sprinkle with bread crumbs, flaxseed, or chia seeds when done (optional)
How to prepare:
0. Wash squash first
1. Place sliced squash and chopped onions in a bowl
2. Coat veggies with a splash of olive oil
3. Sprinkle a litlle black pepper and sea salt over mixture
4. Pour into baking pan
5. Place under broiler let cook; flip once; let broil some more; prick with fork for tenderness – done
6. Make your own presentation by placing the cooked squash and onions on a beautiful serving dish.
My soul says, yes!!!