I’m quite bad at following recipes. I often find one that I have everything, but 1 item and so I decide to c hange it up and add my own items to replace it.
Then it becomes my very own creation recipe, and because I’m so organized I write it all out on a pretty recipe card and store it. Maybe that part is only in my mind . . .
But with this recipe I decided to actually follow a recipe down to an exact pinch of salt.
Why did I chose this one recipe to actually follow? Because spaghetti squash is still pretty new to me. There’s still a lot that’s unknown about how to go about cooking it correctly. I’ve tried many ways . . . crock pot, stove top . . . but my favorite is roasting it. I’m no professional, but after a few times here’s a few things I’ve learned so far . . .
1. split it in half to cut your time in half
2. put a little water in the bottom of the pan to help the squash be tender
3. roast those seeds with some sea salt . . . yum!
4. pull the squash flesh gently from the peel before separating into noodles. this will help them come out longer.
Do you have any spaghetti squash recipes? How about tips or tricks?
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- ½ cup peanut butter
- 1 cup coconut milk
- 2 cloves garlic
- ½ tablespoon fresh ginger
- 1 tablespon soy sauce
- ½ tablespoon rice wine vinegar
- ½ tablespoon sugar
- ½ teaspoon crushed red pepper flakes
- 1 lime, juiced
- ½ cup chopped peanuts, for garnish (optional)
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
- Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
- Divide squash among four bowls. Drizzle with peanut sauce and sprinkle with peanuts.
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