Does anyone struggle to get their spaghetti squash JUST right? I know I do! Well, over the weekend I had a breakthrough and made it just perfect!
Normally I cut the squash in half and bake it face down in a tiny bit of water. This can be touch or go and more often than not, makes the squash too watery. This weekend I tried a different approach…
- One large spaghetti squash
- 1/2 onion
- 1 red pepper
- 1 green pepper
- 1 bunch asparagus
- 2 garlic cloves (minced)
- tablespoon olive oil
- Preheat oven to 375°F.
- Use a fork to poke about 20 holes in the squash.
- Place the whole squash on a baking sheet in the oven at 375 for about 45 minutes, to the point the squash is soft when you stick a fork in it.
- While the squash is cooking, cut the onion, red pepper, green pepper and asparagus.
- Allow the squash to cool enough so you can touch it, then cut it in half, lengthwise.
- Sauté olive oil and garlic on the stove top, then add the veggies and sautéed all together.
- As soon as the squash is cool enough to pick up, remove the seeds, then use a fork to pull out the squash and add it to the vegetable sauté.
- Continue to sauté the squash with the vegetables for about 10 minutes.
Top it with some feta cheese and enjoy!!
Question of the day
- What recipe or food item do you love but struggle to make?
- What is your favorite way to make spaghetti squash?