Now that I’m working from home, I have more time for cooking. Enter: spaghetti squash.
Warning: it’s a time consuming veggie to cook, but the product is worth it.
Here’s my cheesy spaghetti squash recipe. This time around, I kept things simple:
- 1 spaghetti squash
- 1 Tablespoon olive oil
- 1 clove garlic
- 1 can diced tomatoes
- 1 broccoli head
- 3 laughing cow blue cheese wedges
- 1 Tablespoon red pepper flakes
Preheat oven to 350. Place spaghetti squash on a baking pan with 1/2 cup water. Puncture squash with a knife to create small slivers about 10 times. Bake for 1 hour. Cut squash in half. Remove the seeds (set aside, don’t throw out) and fork squash into a bowl. Discard squash shell. Over low heat, sauté olive oil and garlic for 5 minutes. Raise heat to medium high and add squash, cooking for 10 minutes. Add tomatoes and broccoli. Cook for 10 minutes. Add cheese and red pepper flakes. Lower heat, cover and simmer for 10 minutes. Serve and enjoy!
Oh, and bake those seeds.
Cooking spaghetti squash can be quite time consuming, but it definitely yields a perfect go-to snack and meal.
When did you first discover spaghetti squash?
Have a great Wednesday and enjoy your eats!