OK, so I'm not quite sure how I got this far in life and cooking without ever encountering the spaghetti squash, but I have (and haven't) and would like your help.
My son spotted it at the farmer's market and was really excited so , of course, we took one home. I've told him how we'll cook it and use a fork to pull out a bunch of groovy strands of spaghetti, so I'm hoping that much is true.
So far, I know that I'm supposed to halve it vertically, remove the seeds and roast it. Then I'm supposed to fork out the contents and fluff them up. But then what??
My five year old wants to put spaghetti sauce on it but I think I've convinced him that we'll want to go with another preparation. But since I've never even seen the stuff, let alone tasted it, I am really at a loss.
I do have some very nice pancetta and my garden sage is still good so I thought I might toss that together. But please, if you have any ideas at all for spaghetti squash, I need help!!!!
I often wonder if calling spaghetti squash, “spaghetti” is so great. But it is, and some people do use it in place of pasta, just keep in mind it will not absorb the sauce. For myself I use it as a vegetable side dish, and season it accordingly. If you want to add a sweet touch to the meal it can be sweetened, adding complementing herbs is a great idea and it is nice just seasoned and served. It adds a great contrasting texture to almost any plate. Let me congratulate you on having a son who is willing to experiment with new foods and suggest in this case you serve it in a way you think will lead him to enjoy his new find, maybe a little sugar, honey or maple syrup. And let him play with his food, they are kind of fun to shred.
I actually cook with spaghetti squash often, especially if my husband is low carb'ing it. This is probably the recipe I use the most because it's so quick and easy, and the microwave technique is great for cooking the squash.
We've had it many other ways also, including with pasta sauches such as tomato, mozzarella, and basil, spaghetti sauce and meatballs, mushrooms and marsala, light cream sauces, and butter and fresh herbs (your idea of pancetta and sage sounds delicious).
Thanks for all the helpfull advice!
We made our first spaghetti squash this evening and my son absolutely loved it. I will definitely make it again (in fact we bought another today so I'll do it soon!) but I did find that while it's a really cool veg for kids it's the blandest squash I've tasted.
I hadn't had a chance to buy ingredients to try the recommended preparations so I wound up sticking with my initial plan and I think it worked well. I sauteed a couple slices of chopped pancetta, then added finely chopped walnuts and sage. Next I added the squash threads and seasoned with pepper and nutmeg. Lastly I added parmigiano reggiano.
I really liked it and so did he. Husband travels during the week but it was right up his alley so I think that he'll like it too.
Next time I'm going to go with the morroccan flavors from the epicurious recipe. But I've got to rethink my squash cooking method. I found several sites online that said that the microwave was actually the best way to cook spaghetti squash so I tried it that way. The instructions said to piece the squash all over with a small knife. I did that, but I must not have done it correctly because the squash exploded. It was making strange noises before it exploded and some liquid was oozing outof the tiny piercings. I think that I have to pierce it much deeper than I had. But it also cooked much faster than it was supposed to, I'm not sure if that's related to my shallow piercings or simply because my microwave may be strong.
I had it served with pesto, lot's of parmesan, and currants not long ago and it was fantastic.