I served this spaghetti squash for one of the birthday celebrations I had with for my three-year-old. Yes, you read that right I served spaghetti squash to a three-year-old for her birthday. Now I’m not going to claim it was her favorite dish, but she and my other children did try it. This is the basic spaghetti squash recipe we use at our house. And while it might not be exactly a hit with the kids, it was enjoyed by the adults. Since the squash isn’t a favorite with the kids (yet) I plan to experiment with recipes this fall to see if I can develop a spaghetti squash recipe they will enjoy. After having the most amazing kabocha squash a week ago, I think that there is a world of winter squash recipes that I need to learn.
I am also going to try to develop more serving suggestions. Meatloaf, quinoa salad, and Brussel sprouts worked really well as a meal, but I want to add to the suggestions because I personally have often struggled with pairing winter squash with other dishes.
I used to not know what to do with a squash that was too hard to slice. I used to wrestle with the squash and knife and get frustrated. Now, I bake it whole on a foil-lined baking sheet for about 20 minutes at 350 degrees to soften it. Then I cut it lengthwise and scoop out the seeds. Next, I put the squash back on the baking pan skin side down. I add olive oil and a tiny pinch of salt and pepper to the squash. Finally, I cook it for an additional 20 minutes.
- 1 Spaghetti squash
- 2 tablespoons butter (or 2 tablespoons olive oil for vegan or dairy-free)
- salt and pepper
- Fresh ginger
- Maple syrup
- Preheat oven to 350.
- If you can, cut the squash half lengthwise and scoop out the seeds. Add butter (or olive oil), salt, pepper, and any add-ons. On a foil-lined baking sheet, bake for about 40 minutes, or until the squash is tender and separates easily into strands with a fork.
- If you can’t cut the squash in half. Bake it whole on a foil-lined baking sheet for about 20 minutes at 350 degrees to soften it. Then cut it lengthwise and scoop out the seeds. Add butter (or olive oil), salt, pepper, and any add-ons. On a foil-lined baking sheet, bake for about an additional 20 minutes, or until the squash is tender and separates easily into strands with a fork.
- Fluff with a fork and remove the squash strands from the shells.
- Serve immediately.
- quinoa, almond, cranberry, and pear salad
- Brussel sprouts
- Use the seed to make baked seeds as a snack