I always love going to farmers markets but this is especially true in the the fall. The colors, the variety of produce, the crisp weather. It makes me giddy just thinking about it. As soon as squash makes its appearance at my favorite stands, I buy it by the armful for soups, roasting and even baking. Butternut has always been a staple and last year I was on a delicata kick. This year, I FINALLY picked up a spaghetti squash (I know, what was I waiting for??) and began researching ways to use it. I’ve heard of people using it as “pasta” because of its long stringy noodles, but I wanted to use it as a side dish. I adapted this recipe I found on Chow.com to get exactly what I was looking for.
Wow. Spaghetti squash is delicious!!! Flavorful with great texture. AND it’s easy to prepare. It slices easily and the seeds are a cinch to scoop out. (I saved mine and roasted them with olive oil and salt to snack on while I was making dinner.) This is an excellent side dish to chicken or beef. I’m headed to the farmers market this morning and spaghetti squash will definitely be in my basket!
Spaghetti Squash with Parsley and Parmigiano
1 spaghetti squash, about 3 to 4 pounds
3 tablespoons of olive oil
2 large garlic cloves, diced
1/4 yellow onion, diced
3/4 cup finely grated Parmigiano
A handful of chopped flat leaf parsley
Salt and pepper
Preheat oven to 400 degrees. Cut the squash in half lengthwise and scrape out the seeds. (If you want, you can wash them and pat them dry, then roast them in the oven for 15 minutes at 300 degrees with olive oil and salt.) Put the squash, cut side up, on a rimmed baking sheet and brush it with 1 tablespoon of olive oil and sprinkle generously with salt and pepper. Roast until the squash is fork tender, about 45 minutes.
Let the squash rest until it is cool enough to handle, then scrape the flesh with a fork, creating long strands. In a skillet, heat the olive oil, then add the garlic and onion and saute until the onion begins to soften. Add the squash and toss until it’s heated through, about 3-4 minutes. Remove from heat and stir in the cheese and parsley. Serve warm.