Cooking With Spaghetti Squash

I was so happy to see spaghetti squash this past weekend at the farmers market! Spaghetti squash is one of my favorite dishes to prepare, especially when it is fresh from the local farmers. The squash yields a large amount of “spaghetti” and is a fun and creative way to make this vegetable the star of the dish. You can serve the squash is so many different ways- I like to serve it like traditional pasta with marinara or my favorite homemade vegan pesto. For this dish, I topped the squash with olive oil, buttered leaks, and goat cheese from the market. (To find the recipe for the buttered leaks, check out the previous post- buttered leeks.)

how to prepare spaghetti squash

what you’ll need

• 1 spaghetti squash
• 1-2 tablespoons of olive oil
• salt
• black pepper
• garlic powder
• onion powder
• crushed red pepper (optional)

the process

1. begin by preheating the oven to 425 degrees Fahrenheit.
2. prepare the squash (I got mine from Crooked Sky Farms)
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3. slice the squash directly down the middle
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4. remove the seeds from the squash (I just scoop it out with a spoon)
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5. drizzle the olive oil to cover each side of the squash
6. add salt, pepper, garlic powder, onion powder, and crushed red pepper to each side of the squash
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7. place the squash on an oven safe tray cut side down
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8. bake the squash for 35-40 minutes, until the edges appear to be brown
9. flip the squash over carefully, and let it cool for 4-5 minutes
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10. with a fork, make swirling motions around the squash just like you would pick up spaghetti
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11. now you can transfer your squash to your serving dish and get creative with the toppings!
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meal inspiration with spaghetti squash

buttered leek and goat cheese “spaghetti”

what you’ll need

• spaghetti squash, cooked
• 1 tablespoon olive oil
• buttered leeks, cooked (find the recipe here)
• 1/4 cup of Crow’s Dairy goat cheese
• pinch of salt and pepper

the process

1. begin by adding the olive oil to the cooked spaghetti squash “noodles”
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2. if the leeks are already prepared, heat them up in the microwave for about 1 1/2 minutes
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3. add the warm leeks to the bowl and mix it
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4. lastly, top with the goat cheese, salt, and pepper
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This was definitely one of my favorite dishes that I have made with spaghetti squash- the leeks brought out so much flavor and the creaminess of the goat cheese paired so well with the texture of the squash. I used less than half of what the spaghetti squash yielded, and keep the remaining squash in the fridge in an airtight container for up to a week! Preparing the squash at the beginning of the week is a great way to have vegetables ready for convenient, fast, and healthy meals throughout the week. It is great heated back up in the microwave and topped with your favorite sauce!

 

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