Spaghetti Squash

Thrilled to have cooked my first ever spaghetti squash (thanks Fresh City Farms!) this week. I know it’s without a doubt a fall favorite for many, so I was excited to think of a creative recipe for it. Here’s what I came up with:

First thing’s first, you have to try and cut the spaghetti squash in half. Big challenge! It’s so tough! I had to get help so that I didn’t cut my hand off. Once you’ve cut the squash in half, place the two halves on a baking sheet. Brush olive oil onto the inner part of the squash, also add a bit of brown or white sugar and salt + pepper. Flip the halves so that the open part is facing downwards. Cook in the oven for 45mins.

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While the squash was cooking I decided to make a little “accompagnement” for it. I cut up some apples and almonds and roasted them in a pan with butter.

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You will know the squash is cooked when you can poke a fork all the way through and it feels soft. When ready, take it out of the oven and wait for it to cool down a bit. Then, take a fork and scrape the squash. You will notice that it will easily tear apart and will become like little spaghetti noodles. After, I put the “noodles” in a bowl and added some extra spices – a little more salt, pepper, parsley, chives and some more butter. You can always add pine nuts, any other type of veggie, etc. Be as creative as you’d like! To finish, I added the garnish on top and it was ready to serve!

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