Herbed Spaghetti Squash

22 12 2010

Contrary to what many think, 2Chili likes vegetables. A lot of folks get his finicky nature confused with a dislike of veggies, and thankfully, that’s not true. For the most part, he’ll eat almost any vegetable I put in front of him. So, hat tip to mother of 2Chili here.

For this week’s Test Kitchen Tuesday, I had a nice looking spaghetti squash hanging out on the counter begging to be called into action. So, spaghetti squash it was! (On a side note, today was also a delivery day for our CSA, and drats if I didn’t forget to take a picture before I put it all away – it was a pretty good spread for winter!)

When I had selected a few recipes I thought he might enjoy, I handed them over and let 2Chili pick which one he wanted, and he settled on an Herbed Spaghetti Squash recipe from Emeril. He didn’t do this on purpose, but he selected the absolute easiest on of the bunch – nice!

For 2Chili, I served this as a side dish to some BBQ chicken (my go to dinner for him), and for me, I had it with a green chard salad with goat cheese and cranberries. We were both happy.

spag_squash

Herbed Spaghetti Squash

Original Recipe Inspiration: Since I didn’t change anything major about this recipe, I’m going to point you over here to grab it from Emeril. I did make two minor adjustments: halved the butter and added a sprinkle of parmesan cheese.

Time Required:

  • 5 minutes to prepare the squash (I suggest removing the seeds ahead of time once you have halved it, and not wait until it is baked as in the recipe.)
  • 60 minutes to roast
  • 5 minutes to mix with the butter and herbs

Skill Level: Plate

2Chili’s Taster Rating: StarStarStarStar

The Cook’s Taster Rating: StarStarStarStar

Makes:3 servings

(We each had equal servings of about 1 cup, and there was one cup left over)

The Verdict: This was elegantly simple and so easy it really doesn’t require a recipe. For the butter averse, you could probably swap out the butter with olive oil, and I think it would be even better. We both really liked it, and I’ll make it again. I had never made spaghetti squash, and found it easier to cut than most winter squash and super cool to remove the strands!

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