I think that spaghetti squash is an illusion and the main reason, I make it is to see how close to spaghetti it looks. You would think by now, I would be convinced as to its appearance. I love to pull the shreds out although I hate getting the seeds from the squash shell. Any tips on how to do this easily?
I don’t remember ever putting tomato sauce on spaghetti squash. I can’t imagine it. It doesn’t have the strength of real pasta and I think, it would be a wishy washy second to spaghetti. Make it with some vegetables or in this case, herbs, and then it is magical. I think of spaghetti squash dishes as subtle food.
Herbed Spaghetti Squash – adapted from Emerill
- 1 small spaghetti squash, about 2 1/4 pounds
- 1 1/2 tablespoons olive oil
- 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
- 1/8 teaspoon ground black pepper
- 1/3 cup shredded carrot
- 1 tablespoon of chopped scallions
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the olive oil, spaghetti squash, herbs and pepper and toss thoroughly but gently to heat and combine.