Spaghetti Squash

"Spaghetti squash for supper tonight honey?" you ask. "Ummm... you mean spaghetti with that yellow crooked squash in it?". Not exactly. If you are not yet familiar with spaghetti squash, the large squash separates into spaghetti like strands after baked. The cooked squash is somewhat of a blank canvas, however, I have a recipe for one of my favorite variations below. 

But first, lets break down the preparation:

1. Select a nice spaghetti squash at the supermarket or farmer's market. When you get home, pull out a sharp knife and a cutting board. 

2. Slice the entire squash in half. 

3. Scoop out the seeds and stringy membranes, leaving the side flesh. 

4. Place the halves into a baking pan, face-down (I used foil because I hate washing dishes!) 

5. Bake at 350 degrees F for about 45 minutes. 

6. When that 45 minutes is up, take the squash out of the oven and let cool slightly. Get ready- the magic is about to happen   :)

6. Take a fork and start shredding the sides of the squash and you will see nice little strands appear. Continue until all of the flesh has been turned to strands. 

7. Then, assemble all other ingredients: 

- 8 cups fresh spinach

- 1 drained can low sodium chickpeas

- 1 drained can diced tomatoes

- 1 small chopped onion

- 2 small minced cloves of garlic

- 1 cup fresh mushrooms

8. Place onions, chickpeas, mushrooms and spinach in skillet with 1 tablespoon olive oil.

9. Once onions begin to become translucent and spinach wilted, add garlic, tomatoes and spaghetti squash strands. 

10. Saute all ingredients for about 3-5 minutes. 

11. Top with fresh basil and feta cheese; enjoy!

Ingredient List (about 4 servings when completed)

- 1 4-6 oz spaghetti squash

- 8 cups fresh spinach

- 1 drained can low sodium chickpeas

- 1 drained can diced tomatoes

- 1 small diced onion

- 2 small minced cloves garlic

- 1 cup fresh mushrooms

- 1 tablespoon olive oil

- 1/2 cup feta cheese

- Sliced basil leaves 

- Crushed red pepper to taste

Alternate preparation method

Another method my husband enjoys is eating this dish like typical spaghetti. Simply bake and obtain strands (through step 6 above). Then, after dishing on plates, add warmed tomato sauce and preferred seasonings. Feta cheese and basil would taste yummy on your end food as well. 

Has anyone tried spaghetti squash before? Any other good recipe variation?

Happy Eating!