Spaghetti Squash How-To

So far, I've only found one real use for spaghetti squash, and that's to use it almost like real spaghetti. I prepare it like I do all hard squashes, then top it with marinara, usually as a side dish for something heavy and Italian, like my eggplant parmesan. Today, I was lazy and hoping to be healthy, so I paired it simply with a mock chicken patty (Quorn tastes scarily like McDonald's chicken) that I also added marinara to. But figuring out how to just cook it took some practice. So, here is how I get it ready a la Pioneer Woman.

Start with one spaghetti squash. It's large, yellow and oval.



Cut in half lengthwise and scoop out the seeds. (Save the seeds, they can be roasted like pumpkin seeds.)



Place one half cut side down on a plate, put water in the bottom, and wrap tightly in Saran Wrap. Then microwave on high for 15 min.



Once done, take out carefully, as there's lots of steam built up. Turn cut side up and scrape with a fork. It should come apart in little strings, that resemble actual noodles.



This can be done with any hard squash, like butternut, acorn or delicata that you want to use in a larger recipe. With those, scoop out the cooked flesh with a spoon and add to soups, pastas, etc. If you're simply roasting to serve as a stand alone dish, I do recommend the oven, as it just tastes better.

Southern Harvest Soup

Last weekend for my birthday, the Cajun and I took BC on a hike to the Eno. It was a gorgeous day, with the leaves finally changing, just right for jeans and a long sleeve shirt, and one of the few upsides of the recent drought was no mud. We packed a picnic of sourdough whole wheat bread, a nice brie studded with mushrooms, a cucumber and a thermos of what I like to call Southern Harvest Soup. And if you promise not to tell on me, we even took the pup off the leash while we ate. Sshh. There's some leash-law aficionados lurking about. Who needs jewelry when a girl gets the perfect afternoon?


Southern Harvest Soup

2 tbsp olive oil or butter
1 lrg onion, diced
3 cloves garlic, minced or 1/2 tbsp garlic powder
1 med butternut squash
1 lb sweet potato, diced
1 cup fresh or 1 can or 1/2 cup soaked overnight butterbeans
1 bunch collards, rinsed, de-stemmed and chopped
4 cups vegetable broth

To prep butternut squash, cut in half, scoop out seeds, place cut side down on plate with 1 in water, then wrap in plastic wrap, before microwaving on high for 15 min.

In a large stockpot, sautee onion and garlic in olive oil or butter. When translucent, add broth and bring to a simmer. Add in sweet potato, butterbeans and collards and simmer, covered, for 30 minutes. Stir in butternut squash, adjust seasonings to taste, then simmer uncovered for an additional 15 minutes.

Or, if you're lazy like I was, combine all ingredients except garlic in crockpot and cook for 8-9 hours on low, then add garlic powder in last 30 minutes of cooking.

Serves 6-8


P.S. Still working on the food photography.