We’re friends here, right? I can share the good, and the bad. You won’t hold it against me — will you? I have to admit to a “Worst Cooks In America” moment. I recently made the most atrocious dish. It’s not the recipe I’m sharing today – no, this spaghetti squash is really tasty. I’ll get to it in a moment.
My de-sgust-atory adventure started this weekend when I bought a huge bunch of rainbow chard at the Farmer’s Market. I made a simple sauté of the greens and stems in a little olive oil, with some garlic, red pepper flakes and a squeeze of lemon. So far so good. Actually, it was very good. Very mild flavor with a faint earthy, almost beet-like finish. We had it with a turkey breast and some spicy curried cauliflower. It was delicious.
Here’s where I got into trouble. Yesterday, I was rooting through the fridge, looking for inspiration, and I saw the leftover containers of chard and cauliflower. Remembering how much I’d enjoyed them, I wondered how they would be in a soup — together. I decided find out and I put them into a blender with some chicken stock to make a curried cauliflower and chard soup. I served it to myself for lunch.
It was smooth and creamy. I could taste each of the vegetables distinctly. The curry and spices added heat. It was a deep forest green color. It reminded me of pond scum and it was revolting. I managed to finish a bowl of it by telling myself it was very healthy for me and I shouldn’t waste food — but it was vile. Anyway, I promise not to inflict that kind of suffering onto you.
On the other hand, this roasted spaghetti squash is quite good — made even better with homemade marinara sauce and a sprinkling of parmesan cheese. This is also so simple, I can hardly call it a recipe. It’s more like giving yourself an opportunity to enjoy a glass of wine while your dinner cooks. Try it, you’ll see what I mean.
It’s also a perfect side dish with chicken or pork. For anyone following low-carb diets (like me) or anyone avoiding gluten, spaghetti squash is a real winner. It satisfies the craving, without leaving you feeling heavy or bloated. Love it!
- 1 3-4 pound spaghetti squash
- 2-3 tablespoons olive oil
- salt & pepper to taste
- marinara sauce http://www.garlicandzest.com/homemade-marinara-sauce
- Preheat oven to 375 degrees. Cover a sheet pan with parchment paper, set aside.
- With a very sharp knife, slice the spaghetti squash in half lengthwise. Scoop out the seeds and any excess fibers with a spoon.
- Rub oil onto the flesh of each squash.
- Place squash, flesh side down on the baking sheet.
- Roast for 45 minutes or until skin is puckered and flesh is soft.
- Remove from oven and set aside until squash is cool enough to handle. With a fork, run the tines through the flesh both vertically and horizontally to break it up and separate the strands.
- Transfer to a serving dish and serve with homemade marinara from this site, or your favorite spaghetti sauce.
- I make large batches of marinara sauce (link below) and freeze portions of it in plastic storage bags, so it's always ready to go. Any good spaghetti sauce would work!