Do you know the number one reason why I love the blog world so much? Sense of community and support are close runner ups, but the number one reason is because blogging and reading other blogs has really helped me step outside my comfort zone in so many ways, especially with regards to cooking and trying new foods.
Spaghetti squash may be a regular in your household, but in my neck of the woods, it’s a true newbie. I decided to pick up my first one at the grocery store yesterday. And truthfully, I had no idea how to cook it and what to eat it with. This my friends is called being adventurous. So, I came home from work today and decided to take the plunge and create my own spaghetti squash masterpiece. Even though you could totally eat this stuff plain with a little bit of olive oil, salt, and black pepper, I decided to go ahead make a basil ricotta sauce (adventure x 2)!
[Side note: I LOVE ricotta. I think it’s one of my top five favorite cheeses. You can’t beat that rich creamy taste. Yum!]
For my fellow spaghetti squash newbies out there, here’s my simple guide on how to prepare and cook the squash (one of my coworkers patiently explained the process to me…thanks!):
1. Preheat the oven to 375 degrees.
2. Wash the squash with cool water to remove any dirt.
3. Cut the squash lengthwise. Be super careful though. My squash was very tough to cut, and it took a bit of effort on my part to open it up.
4. Scoop out the seeds with a spoon. Don’t worry about removing some of the stringy part too. There’s plenty where that came from…trust me.
5. Drizzle a little bit of olive oil onto the open facing squash pieces and rub in with your hands.
6. Season with a bit of salt and black pepper.
7. Place the squash, cut side down, on a baking pan and place in the oven.
8. Cook for 45 minutes.
9. Remove and let cool for about 5-10 minutes before handling.
10. Scrape out the “spaghetti” with a fork and enjoy!
And here’s the recipe for my basil ricotta sauce, a great topping for this nutty, light “spaghetti.”
Basil Ricotta Sauce
1/3 cup part skim ricotta
1 tablespoon basil in a tube or chopped fresh basil
3-4 tablespoons canned diced tomatoes with juice
red pepper flakes to taste
salt to taste
Mix all the ingredients together…and that’s it! Simple!
I am now a spaghetti squash lover! What an awesome alternative to regular spaghetti. It’s tasty, healthy, and super easy to prepare.
Yay for trying new things and being adventurous…go me!
Have a great night y’all!
What’s a new to you food that you can’t stop raving about?