Last weekend when my friends were visiting, My friend Rivka and I went to our local greengrocers (Dig in), and she bought a Spaghetti Squash. I had never heard of such a thing, but later on in the week after she posted about hers, and Dig in posted a link about them on Facebook, I decided I would get one and have a go too!
A spaghetti squash is a strange thing, it resembles any other squash when uncooked (although mine is rocking the stripey look), but when cooked, the flesh separates out into strands like spaghetti. How could I resist the temptation to give it a go?
I decided to bake it in the oven, loosely based on this post.
Spaghetti Squash Bake Recipe
1 spaghetti squash
3 cloves garlic, chopped
salt and pepper
2 cans chopped tomatoes
3 vegetarian sausages (I use frozen Linda McCartney ones), cooked (grilled for 12 minutes) and chopped into pieces
1 ball mozzarella.
First, start the squash baking. Preheat the oven to 190C
Cut in half lengthwise and scoop out all the seeds and stringey bits from the middle. Make slight criss cross indents across the flesh with a knife to assist in allowing the seasoning to penetrate the flesh while baking.
Put both halves skin down in an oven-proof dish, spray with olive oil, then season with chopped garlic, salt and pepper. Add an inch of water to the bottom of the dish, cover with foil, then bake for 45 minutes to an hour.
Once the flesh is cooked, remove from the dish and allow to cool slightly, then scoop out the insides. If cooked, the flesh should separate out into strands.
Return the squash to the dish, then add the tomatoes, basil, and sausages, and mix together. Break off pieces of mozzarella and add to the dish. Return to the oven and bake for 20 minutes, until it is warmed through and the cheese has melted.
Verdict? Well, Mr M said “Can you make this again?” and of course “Is there any left?”
I think that’s a win.