When I posted that grocery list a few days ago, I wasn’t kidding.
I seriously stocked up on a ton of fruits and veggies. After friends visiting, birthdays and fundraisers, I’ve been on a junk food tear that needs to stop.
One of the first things that I threw into my basket was a huge spaghetti squash, because let’s face it: there’s only so much mac ‘n cheese that I can take down before I start looking like the dairy version of the Kool-Aid Man.
When tackling a spaghetti squash, it’s best to use a sharp, heavy knife to help you get through it.
Guess I didn’t need that upper body workout today.
After you do a janky job of splitting the big guy in half, you need to scoop out the seeds+membranes.
Ew, membrane. That was an unfortunate choice of words.
Scooped and clean.
After that, I took a cue from Emily and spread 2 huge cloves of minced garlic over the squash along with some olive oil spray and salt and pepper.
I put a little water in the casserole to help the squash steam and then I covered it after about 40 minutes with some tin foil to keep the garlic from burning.
Then all you have to do is comb its hair and you get a huge bowl of this:
I decided to be fancy and fry up some shredded brussels sprouts and sundried tomatoes to mix in with the squash.
The tomatoes came packed in olive oil, so I didn’t need to add any extra fat, but you could always throw in some butter for good measure if your vegetables don’t come in oil. All vegetables should come with their own oil. One can dream.
Garlicy Spaghetti Squash with Brussels Sprouts
1/2 large spaghetti squash
1 clove garlic
olive oil spray (or other cooking spray)
salt+pepper, to taste
4-5 large brussels sprouts, thinly sliced
3 T chopped sundried tomatoes in oil
1. Preheat oven to 375°.
2. Spray squash with oil and distribute minced garlic all over it’s flesh. Sprinkle with salt+pepper, and spray again with oil if desired.
3. Place squash cut side up in a baking dish with 1/4-1/2 inch of water and roast for 40 minutes. Remove from oven and cover with foil. Roast for an additional 15 minutes.
4. Remove squash from oven and let rest for 15 minutes.
5. While squash rests, fry brussels sprouts and tomatoes in a skillet over medium heat until tender (5-10 minutes).
6. Using a fork, scrape squash from skin and place in a separate bowl. Half of the squash will probably yield about 2 cups.
7. In skillet, toss squash with brussels sprout mixture and serve.
The texture is, of course, nothing like spaghetti. I’m sticking to my guns, and refuse to tell you that this is an acceptable substitute for real-deal pasta.
But it is really delicious and actually tastes pretty indulgent with all of the garlic and flavor from the sundried tomatoes.
This is a really great way to sneak veggies in, even without the cheese sauce.
Although, I have some squash leftover now.
What do you think I’m going to do with it?