Our CSA box contained a squash this week, and after a little research I learned it was a spaghetti squash. I had never eaten or cooked one before, so I decided to do a little investigation. I read a little on wikipedia, looked up some recipes on-line, and then discovered that one of my fellow Bluffton Alum Foodies had used spaghetti squash a couple weeks back. I looked to her recipe for inspiration. I didn’t have the fixing for meatballs handy, however, I did have chicken from last night\’s dinner, so I went with that.
1 spaghetti squash, halved with the seeds removed
2 cans of diced tomatoes (my tomatoes had green chili in them, giving it a kick!
1 onion chopped
3 cloves of garlic chopped
1/2 cup of red wine vinegar
1 teaspoon of oregano
1. Preheat the oven to 375 degrees, and place the two halves of the squash cut-side down on a cookie sheet. Bake for 45 minutes (I used my fellow Bluffton Alum’s directions for preparing this).
2. In a frying pan, heat up some olive oil and saute the onion and garlic for 3-5 minutes. Add the chicken, diced tomatoes, red wine vinegar and oregano. Heat over medium high heat until boiling. Reduce heat and simmer for 20 minutes.
3. Once the squash is done, let it rest outside the oven for 5 minutes or so. Then, take a fork and claw at the squash’s flesh in downward motions. The flesh should come off in spaghetti-like pieces.
4. Serve the chicken and tomatoes over the squash, and add parsley as a garnish.
This was a big hit. I loved the crunchiness of the spaghetti squash…it went great with the spiciness of the chicken and tomatoes. I love pasta, but this was a fun shift for our meal. Plus, I am thankful that I was able to use the squash. One great thing about getting a weekly CSA box is that I am being exposed to new produce–turnips, beets, pumpkin (well cooking with it), and now the spaghetti squash.