Tuesday, February 21, 2012

Waiting on Winter Squash

spaghetti squash

I wanted kabocha squash. You don't always get want you want.

The other morning when I walked to the squash section of my local supermarket, it was practically empty, well, except for the tiny area where the produce guy was rearranging the spaghetti squash. 

"Hey, do you have any kabocha squash in the back?" I asked. 

"Sorry, we didn't get any kabocha squash in this week, but we do have spaghetti squash," he said, and held one out to me, with an expectant smile.

"How about butternut squash?"

"No, the truck hasn't come in yet."



"You know, that spaghetti squash looks really good," I said. 

"Doesn't it?" he replied, and handed me the squash.

Though I'm committed to eating more kabocha squash this year, there's nothing wrong with giving spaghetti squash a little love. Or shall I say, "amore"? Because spaghetti squash needs Italian love -- grassy extra virgin olive oil, fragrant rosemary and basil, and salty Parmesan. Mangia!

Herbed Spaghetti Squash with Olive Oil and Parmesan

Herbed Spaghetti Squash with Olive Oil and Parmesan
Serves 4 to 6

1 spaghetti squash (about 3 1/2- 4 pounds)
2 tablespoons olive oil, divided (preferably extra virgin for drizzling on top)
1 garlic clove, minced
3/4 cup chopped fresh herbs such as basil, parsley, rosemary, and oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3/4 cup grated Parmesan cheese, divided

1. Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender. Let cool. Using a fork, scrape the hot flesh from the squash and place in a bowl.

2.  In a large skillet over medium-high heat, warm the olive oil. Add the garlic and cook until just fragrant. Add the herbs, crushed red pepper, salt, and 1/4 cup grated cheese, and stir. Pour over the cooked squash and stir well. Place in a serving dish. Drizzle with remaining 1 tablespoon olive oil (preferably extra virgin) and sprinkle with remaining 1/2 cup grated cheese. Serve hot.

You might also enjoy these spaghetti squash recipes:
Baked Spaghetti Squash with Butter and Cheese recipe from Food Blogga
Spaghetti Squash Gratin with Walnuts and Bacon recipe from Teacher Cooks
Spaghetti Squash with Roasted Brussels Sprouts & Chickpeas recipe from Fat Free Vegan
Spaghetti Squash with Spinach, Feta, and Basil White Beans recipe from Cookin' Canuck