Wednesday, August 22, 2012

Spaghetti Squash Pan Fry


Spaghetti squash — what an amazing squash and so abundant this time of year. A great alternative to pasta, really! Because this vegetable does such an incredible job of absorbing the flavor of anything you put in the pan with it, which makes it such a versatile side dish. Luckily for me, one of these babies showed up in my Farm Table produce box a couple weeks ago!


Ingredients:
  • 1 whole spaghetti squash
  • 3T olive oil
  • Pinch of dried chilis (or red pepper flakes)
  • 2 cloves garlic
  • 12-basil, leaves cut in ribbons
  • 1/4 cup parmesan
  • Wedge of lemon
  • Salt & pepper to taste

To create the dish below we have to cut the squash in half and remove the soft center part which contains seeds (you can roast these like pumpkin seeds). Once the squash is hollowed out you can take a fork and scrape the remaining fleshy part downward to shred the pulp. Some shreddings will be short, some long, depending on ripeness and size.

Directions:
Heat olive oil in the pan and add the chili peppers, stirring. Once they start to brown add the garlic, stirring until soft but not brown. Add the shredded squash, stirring to mix and until heated. Add the parmesan, basil, and salt/pepper to taste, mixing well. When you remove it from the pan, squeeze a little lemon juice and serve immediately.


Honestly, this was the first time I had cooked with this type of squash since it showed up in the produce box — now it certainly will not be the last! Have you cooked with spaghetti squash and what is your tried and true recipe or ingredients?

E.A.T. local E.A.T. well

19 comments:

  1. I can't seem to find it here in England! I would love to try it.

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    1. Hmm..I guess I would have thought this could be anywhere. At least right now here in the South aal kinds of squash are coming in. Good luck on your search!

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  2. I think it can be watery and insipid. The only way I like it is prepared much as you have it here -- pan fried after baking with lots of strong flavors.

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  3. Oooh that looks great! I'm not sure I've actually ever tried spaghetti squash? I'm going to have to check to see if have any here.

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    1. I swear Angie I am going to make something someday that you have up there in Alaska!

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  4. This sounds really easy and really delicious! Thanks for the great idea. :)

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    1. I am sure you will like it! Let me know.

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  5. This sausage and fennel recipe is my favorite way to eat spaghetti squash. Soooo good! http://www.johnsonville.com/recipe/sausage-peppers-spaghetti-squash.html

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    1. Wow, I will have to give that a try! Thanks for stopping by.

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  6. Hi Tim. This is an epiphany! I have never seen spaghetti squash scraped into shreds BEFORE cooking - I thought that you had to roast/bake it first. I am so excited to try this!

    Thanks!

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    1. Well so happy you found this and I hope you visit often!

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  7. Any ideas if this would work with other types of squash?

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    1. Willow, you know the key to this squash is the scraping of the flesh. Trying to think of a squash that has similar characteristics and I am not sure I can think of one. Let me do some research and I will get back with you.

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    2. Butternut? Sure thing, like others we don't have very good access to some varieties here

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  8. look at you putting together another great recipe using Spaghetti squash inspiration must of struck you.

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    Replies
    1. Ha, I did this before this past weekend! Thanks for stopping by and checking it out!

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