Spaghetti squash with parmesan

Squash season is the best season over here at Half Assed Kitchen. Squash makes a super easy side dish and, with the right additions, can be a delicious, healthful entree.

Spaghetti squash is our favorite of all the squashes. It has the most amazing texture: noodle-like and a little firmer than other cooked squash.

So, cook one up for dinner tonight! Add some butter, salt, pepper and cheese and you're good to go.

Here's what you need and how you cook it

1 or 2 spaghetti squashes (when you're looking for them, think yellow submarines)

Butter

Salt

Pepper

Parmesan (or other cheese of choice)

Preheat oven to 375 degrees.

There are a couple ways to cook a squash. You can cut it in half, scoop out the insides, and place the squash halves in a shallow baking dish filled part way with water. Or you can stab the squash a bunch of times with a fork and just throw it in the oven.

We, of course, prefer the latter method because it's more half assy.

In either case, bake the squash for 45 minutes to an hour. Then, if you've left the squash whole, you'll need to cut it and scoop out the seeds.

Run the tines of a fork through the squash meat to facilitate its shredding. Then spoon the squash into a bowl and mix with butter, salt, pepper and cheese.

Squash is great without the cheese too. Either way.

Your belly will thank you.

Comments

[Wizzy]

You want it even more half ass? Cut that puppy in half, de-seed, plop the halves on a plate upside down and stick that sucker in the microwave for about 15 minutes.

Scoop it out of the shell, flavor any way you like, and eat.

I just saved you 30 minutes. You're welcome. :)

[Rayn]

Oh my! I love squash!! Love it. I will try this recipe.

[MommyTime]

We love to saute onion and garlic in olive oil, add a few fresh tomatoes, roughly chopped, and a big glug of white wine, cook till juicy, and then stir that into steamed spaghetti squash with the salt, pepper, and parmesan. Yummmmm.

[mamalang]

I'm with Wizzy...we never bake it, that's too healthy and takes too long. We cover it with plastic wrapo after taking any seeds out, Nuke it, and move on. My picky teenager LOVES this.

[Half Assed Kitchen]

I like the microwave idea too! Thanks for mentioning it. Though I'm strictly against using plastic wrap in one.

[Michelle]

Oooh, sounds yummy!

[TwoBarkingDogs]

One of my favorite squash meals!

[leslie]

This is what we are eating tonight, can't wait!

[kcinnova]

I think I love you. I've always nuked (no plastic) but never added anything to my spaghetti squash -- until it gets to the table where I top it with homemade spaghetti sauce. I never dreamed of adding other ingredients. I'll be shopping for produce TODAY!

(a former Seattlite, here from Derfwad Manor)

[Stephanie]

I saw your turkey tetrazzini recipe, and I saw this squash recipe, and I thought I'd mention that when my friend has an overabundance of squash that she's trying to get rid of, she likes to use squash instead of spaghetti in turkey tetrazzini. I even thought it was pretty good, and I don't like squash. Just an idea for next squash season!