It isn’t always easy giving something new a try, but I had heard about spaghetti squash a few times now and figured if it would help us eat better, we might as well try it. My son is a bit of a processed food junkie and I will give in and buy some now and again, but I cringe, as I have never had some of these things (pasta in a can, I just can’t).
While at my local grocer, I picked out a medium sized squash and showed my hubby. He’s not a squash fan, so I received a funny look. I bought it anyway.
When we got home I began googling how to cook the spaghetti squash and found easy instructions online at http://www.thekitchn.com/how-to-cook-spaghetti-squash-178036 . Preparation was simple and my chickens were happy for the seed and stringy innards treat. I found it looks like angel hair pasta when ready, but it has a little crisp to it and almost a nutty essence.
After preparing the squash I set out to make it into my dinner. I used half the squash, five grilled chicken tenders, and about 1 1/2 cups of frozen mixed veggies as the base. I put this all into a frying pan with 2 Tbsp of soy sauce, 1 chicken bouillon cube, 1/2 cup water, and 1/4 cup of margarine. I then cooked this on low until all the flavors had mixed well. When almost done simmering, I seasoned to taste with cayenne pepper, ground mustard, and ground ginger.
Dinner was delicious and I had two containers leftover for the next days of lunches. My leftovers the next day tasted even better! That hardly ever happens in our house.
I now have half a spaghetti squash left to make something else with. I’m having trouble deciding between an American chop suey, with sauce and meatballs, in a soup, or in a spaghetti bake. My sister-in-law even suggested a “pasta” salad with it.
What is your favorite way to eat spaghetti squash?