Farmers Market Challenge: Spaghetti Squash

Admittedly, I've been slacking on my farmers market challenges. Work, cold, puppy... yada yada. Stuff gets in the way. But, I promise I've still been learning even if I haven't been blogging them as regularly.

The latest challenge was spaghetti squash. I'd never cooked it and - oh my gosh - it is so easy and tasty.  I know this is going to sound so Sandra Lee (and you know I can't stand Sandra Lee), but here goes:

1 spaghetti squash
olive oil
tomato sauce (whatever your favorite jar sauce is... I used Newman's Own marinara)
ricotta cheese (I used the part skim kind)

1. Pre-heat oven to 375 degrees.
2. Cut the spaghetti squash down the middle. Drizzle with olive oil, sprinkle with salt and pepper.
3. Bake for 45 minutes. Pull out of the oven and add dollops of ricotta and tomato sauce (as much as you like, baby!) Return to oven for another 15 minutes.
4. Remove from oven. Using a fork, scrap the contents out onto your plate. The squash will come out in strands that look just like spaghetti! Each half of the squash is one serving (for me, if you're a big eater, you might want an entire squash or use half as a side dish.)
5. Enjoy!
I know my iPhone photo doesn't do it justice, but it was great comfort food on a chilly fall night. And it reminded me of that ridiculous commercial - Set it and Forget it. It was so hassle free and had barely any clean up. My kinda weeknight meal.


Maya said...

Have you ever tried cooking spaghetti squash in the microwave? Microwave on high, about 6-7 minutes a side for a medium-sized squash. It's super quick for a weeknight dinner!

Anonymous said...

I cook it in the microwave and then toss in a skillet with butter garlic, and spinach a squeeze of lemon and finish with parmesan cheese. It is fast good and if you don’t go nuts with the butter its almost healthy