Okay, I know that people normally make resolutions at the New Year, but I’m breaking the mold and have made one for the fall of 2009. Resolution: make something with a fresh, un-canned winter squash. I don’t know why, but there is something about taking a whole, untouched squash, pumpkin, or gourd of any sort, roasting it and then somehow transforming it into cubes, mash or any other edible shape that greatly intimidates me.
I’ve specifically had my eye on spaghetti squash or butternut squash, and since there was a lovely display of spaghetti squash at Trader Joe’s it’s going to be the first one up. I felt proud of myself as I picked up a lovely yellow squash off the shelf as if I was, in fact, an accomplished squash roaster.
However, my confidence began to wane as I got into the checkout line. I became so concerned about this challenge that I started blurting out to both the cashier and the woman standing next to me in line that I had no idea how to cook this large yellow thing in my hands. The cashier seemed less than interested in my plight, but the woman next to me, God bless her, assured me that it was very simple to cook and even gave me a recipe. (Woman from Trader Joe’s: if you’re out there, thank you! This post is for you!)
I have to say that after doing this, making spaghetti squash really couldn’t be easier. I felt more than a little sheepish when I was done with the recipe and couldn’t help thinking, “Is that it?” I wish that all of my New Year’s resolutions could be this easy to keep.
Spiced Spaghetti Squash
I’m going to give you the recipe as it was given to me, with very rough measurements, as the amounts you use depend greatly on the size of the squash you’re cooking and your own personal taste. I would recommend adding in the butter slowly, you don’t want to drown the squash in it.
1 Spaghetti Squash
Butter (4-8 tablespoons)
Ground cinnamon (roughly 1 teaspoon)
Ground nutmeg (roughly ½ teaspoon)Prick the squash with a large knife to prevent it from bursting in the oven. Place on a pan, and roast at 375 degrees for 1 hour.
Cut the squash in half, and scrape all of the seeds out with a fork or spoon, taking care not to scrape out the meat of the squash. Drag a fork along the sides of the squash, and the meat will begin to form “spaghetti” strings.
Place all of the strings into a bowl, and toss with butter, cinnamon & nutmeg. Sprinkle with salt and pepper to finish.
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I love this! I usually have it with Parmesan and butter, salt and pepper.
Sounds good. I also like to eat spaghetti squash with a little butter, grated orange rind, and a handful of dried cranberries and pecans.
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