Party people, are you ready for some gluten-free spaghetti?
Don't be scared off. It's spaghetti squash, and it's delicious. The key is knowing how to cook it so it doesn't dissolve into a mushy mess.
Make it easy on yourself -- use the microwave. After you cut the squash in half, from stem to end, cook it in the microwave on high for five minutes (or until it's a nice al dente texture). You'll discover that removing the pith and seeds is so easy.
I find that the garnish really makes it for spaghetti squash. This herb oil is good to have on hand for anytime you're looking to add a little color to your dishes. And if you're like my mother, you'll love toasted pumpkin seeds as a happy hour snack (recipes here and here).
Spaghetti Squash Two Ways
Ingredients
- 1 small/medium spaghetti squash
- olive oil
- lemon juice
- chopped herbs
- sea salt and freshly ground black pepper
- toasted pumpkin or squash seeds
- your favorite red sauce
Instructions
- Slice the squash in half, from stem to end. Cook it on high in the microwave or five minutes, or until you achieve an al dente texture. Then, remove the seeds. Using a fork, rake the spaghetti squash strands out of the shell and place in a bowl.
- One way to serve it is piled on top of your favorite tomato sauce. I like to garnish it with herb oil and microgreens.
- Or, you could make a salad with the squash. In the bowl, toss the cooked squash with olive oil, lemon juice, salt and pepper and chopped herbs of your choice. Taste and adjust seasoning. Sprinkle squash with pepitas, or toasted squash seeds. Again, a cluster of kohlrabi microgreens makes a beautiful garnish.
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