Food and the City: Spaghetti Squash w/ Peppers & Garlic

May 24, 2011

Spaghetti Squash w/ Peppers & Garlic


       Introducing: The Spaghetti Squash.
Not quite spaghetti, but not quite traditional squash. Trippy right? 

For a long time, I walked cluelessly passed the Spaghetti Squash in the supermarket. I didn't really
understand its purpose on this earth, and just couldn't grasp the concept. You mustn't be fooled 
into thinking that this will taste like spaghetti, like I was. My first experience with "the squash" 
wasn't a good one since I jumped in with odd Italian girl expectations. Pasta that lives in a squash?
 Its like magic. Unfortunately, or fortunately depending on how you look at it, it still is just squash. 
And thats what it will taste like.
Plus, it'll probably be one of the easiest dishes you'll ever concoct. 

The Goods:
Spaghetti Squash
Olive Oil
Haf a tsp of Butter
Half a Green Pepper
2 Garlic Cloves
Basil Leaves
Salt & Pepper as needed.



Alright, get ready for the REALLY hard instructions. You might want to grab a pen and paper to take down some notes.

Ok. Go get a cookie sheet. Got it? Alright. Place your squash on it, and put it in a oven preheated at 375.
Thats it. No really. I swear. How simple right?? No cutting into it. No poking holes, nothing! Its great.

Now leave it in for about an hour. Watch an episode of Law & Order and you're good.



In the meantime, cut up half of a green pepper and set aside.



After your L&O episode, the timer will have gone off. Take out the squash a put a sharp kitchen knife through it. There shouldn't be any resistance on the knife. If there is, put it back in the oven for a few more minutes. 

Set it on a separate plate and let cool for 10 minutes.




Heat up some olive oil in a sauce pan and drop in your peppers.


Then your butter.


Then your garlic.


Let this simmer and mix for a few minutes, or until your garlic starts to brown.



After your squash is cool, cut it into half. Look at all that squashy goodness!

Use a spoon to take out all of the seeds and yuckiness surrounding your "pasta strands"


Take a fork, and start scraping at the sides of your squash shell. They will naturally start to fall apart into what looks like spaghetti. Isn't it magical??





Place your serving onto a white plate. I say white plate because the yellow color of the squash will pop like no other. Just a little hostess tip.


Pour on your oil/butter/garlic/pepper mixture and mix around. Sprinkle with some salt, pepper, and dry basil leaves.

Not only is it delicious, it can also most certainly be used as a spaghetti substitution if you're watching your weight.


Looooook you can even swirl it up onto your fork like real spaghetti!


Bon appetit!