Found these on sale, and wanted to see what the fuss was about.
The directions on the actual squash say you can microwave them after piercing a few holes. I had the oven on already, and went that way instead.
I carefully cut it in half, if the knife is hard to move, rock the squash back and forth instead of trying to move the knife a lot. Then remove the seeds.
I seasoned with olive oil, salt, and some ground habanero because I like some heat.
Then bake at 375 for about an hour.
Meanwhile, I started a sauce.
Since I was using a cast iron Dutch oven, I only put the heat to medium (they hold heat better). I take a good quality EVOO and fresh garlic slightly smashed open and cook for a bit.
Then I add a can of whole tomatoes, I use the ones from Italy, there really is a difference in the flavor. Add some salt and pepper. Traditionally, you should remove the garlic before you add the tomatoes, as they are just supposed to add a hint of flavor.
While all of this is happening, I will grate some parmigiano, this doesn’t melt very well, so I like to shave it for presentation sake.
I gave these a poke after about 40 minutes, and put them back in. They took almost a full hour.
At this point, I would tear up some fresh basil and put it on top when it is still super hot, but alas, I killed the basil plant!
You can make a pesto for this as well with 1 cup fresh basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 1/4 cup EVOO, 1/4 cup grated Parm (not the shaker stuff please) salt about 1/2 tsp–blend. Or buy a jar!
With a fork, I loosened the squash from the sides and put into a bowl. You can simply put the sauce on top and melt some cheese and call it a day.
For the sake of presentation, I mixed the sauces together with the squash. Taste and season again. The put back into the squash and serve!
I went with half and half, looks great and you get some variety. The pepper was key here, I love the flavor with the heat. If you have vegan’s coming, put the cheese on the table instead of on top!
1 spaghetti squash (per 2 people)
1 large can of whole tomatoes from Italy (per 2-4 people)
3 garlic cloves
4-6 basil leaves
1 cup pesto sauce
1/4 cup grated parmigiana
salt, ground hot chili or habanero pepper (optional)