I wish spaghetti squash had a different name. The name infers that it is analogous to pasta. It isn’t, it is delicious, but it isn’t pasta. It is crunchy and satisfying, but not heavy like pasta. Anyway. This is a really simple and satisfying dish.
You will need:
- 1 large spaghetti squash
- a couple garlic cloves, minced
- 1/2 cup water
- 1/2 a vegetable bouillon cube. I used Rapunzel brand.
- 1/2 cup milk or cream or milk substitute
- about a cup of cheese. I used up with I had in the refrigerator.
- a few tomatoes or other vegetables cut up, or you can leave that out.
- Parsley or chives of you have some for garnish
1. Preheat your oven to 400°F. I couldn’t cut this squash in half before it was cooked. It was the hardest squash I have ever come up against. I ended up cooking the squash whole for about an hour then I cut it in half and scooped out the innards. If you can cut yours before cooking it will probably cook faster. Either way, cook your squash until you can get a fork in the flesh.
2. In a large bowl, combine minced garlic, milk/cream/ milk substitute with 1/2 cup water, crumbled bouillon cube. Put your whatever vegetables you like in the cavity of the squash and pour the milk mixture in the cavity. Don’t worry, it won’t leak.
3. Sprinkle the cheese in the cavities of each of the squash halves.
You can’t really see the milk mixture very well. Look really close, it’s there.
4. Roast in the oven for 30 to 40 minutes, or until the flesh of the spaghetti squash is very tender and the cheese and milk mixture is melted and bubbly.
This was plenty for dinner for two and leftovers for 2.
Taste like the end of Summer! Looking forward to all the great Fall vegetables to come.
Have a great weeks. See you at pick-up.