In making my pre-order selections from the Growing Roots Farmers Market in Malvern, PA last week, I thought I’d pick a vegetable that I’d never cooked before. While I’ve cooked many different types of squash, I’d never prepared a spaghetti squash.

Some fun facts about this interesting squash. Spaghetti squash was first grown in Manchuria, China in the mid-1850s. While squash is native to Central America varieties can be found all over the world thanks to centuries of trading. Spaghetti squash also goes by ‘vegetable spaghetti’ and ‘noodle squash.’

Spaghetti squash is very easy to make. For this dish, I baked it for about 40 minutes and once cool, I used a fork to turn a whole squash into strands that resemble spaghetti. It’s that simple. I did this a few hours in advance.

I made this to accompany Spicy Grilled Spatchcock Chicken. Once the chicken was off the grill and resting, I started the stovetop portion of this dish. I sautéd some sliced heirloom tomatoes and garlic in olive oil then added in the prepared squash to warm it up. I finished it off with a few tablespoons of grated parmesan cheese and fresh basil. The flavors paired up perfectly and went very well with the roasted chicken. The color combination was lovely, too.

Thank you to Erica at B & H Organic Produce in Morgantown, PA for this lovely squash and the accompanying tomatoes.

Italian Spaghetti Squash

 

Italian Spaghetti Squash
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Recipe type: Side
Author:
Serves: 2-3
Ingredients
  • 1 spaghetti squash (~ 3 pounds)
  • 4 teaspoons extra virgin olive oil, divided
  • 2 cups cherry or grape tomatoes, sliced
  • 1 medium garlic clove, minced
  • 3 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons chopped fresh basil
  • Fine sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 400°F. Place a piece of parchment paper on a baking sheet.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with 1 teaspoon extra virgin olive oil (you don’t need much oil) and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes in the outside.
  4. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
  5. Remove from the oven and turn the squash over so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Place in a bowl and set aside. Can be prepared a few hours in advance.
  6. Before serving, heat the remaining 3 teaspoons of extra virgin olive oil in a frying pan over medium heat.
  7. Sauté tomatoes and garlic until soft, about 3 minutes.
  8. Stir in prepared spaghetti squash and heat through, about 2 minutes.
  9. Stir in 2 tablespoons of Parmesan cheese, chopped basil, salt and pepper.
  10. Remove from heat and sprinkle remaining Parmesan cheese on top. Serve warm.
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