I’ve come to love cooking butternut squash. I put it in nearly everything and am always a sucker for a new recipe that involves it (even if it’s not that interesting of a dish). Alongside my butternut squash favoritism, I’ve developed a liking for spaghetti squash.
Spaghetti squash tastes less sweet to me than butternut or acorn squash, and I love its texture. I’ve made two other dishes with spaghetti squash–a spaghetti squash and tomato bake (which was delightfully easy) and spaghetti squash pad thai (which wasn’t bad but I didn’t feel was an improvement over rice).
When I came home this weekend from spending a week up North, I discovered that my wife had already prepped my two spaghetti squashes. So my cooking this week has gone faster than usual. The first thing I made this week was spaghetti squash carbonara. It was easy and turned out wonderful.
Real quick, let me give you my first spaghetti squash recipe–the squash and tomato bake.
This is a painfully easy recipe.
one spaghetti squash
2 large garden tomatoes sliced medium-thick
half teaspoon garlic powder
half teaspoon onion powder
tablespoon dried basil
tablespoon dried parsley
2 cups shredded cheese (I’ve used mozzarella and sharp cheddar)
Cooking the squash and gutting it will take the most time and effort. I prefer to cook squashes in my microwave but traditionally they’re baked in an oven. So, I stab holes all around the squash and put into the microwave for 10 minutes on high. I pull it out, check to see if it’s soft enough (it’s damn hot so be careful), and usually put it in for another 10 minutes. Once out, I cut it in half. I let it cool for a couple of minutes so that I can handle it but gutting the squash is best done while it’s warm. With a fork, you scratch out the meat of the squash. This is where it’ll become clear how it got its name.
Evenly spread about half of the squash out on the bottom of your casserole or baking dish. Then place half of your tomato slices over it. You should mix all the spices together and sprinkle half of it over the tomatoes. I love cheese, so I sprinkle it over the tomatoes as well. Spread the rest of squash atop that, then the rest of the tomatoes, sprinkle the remaining spices, then the remaining cheese. I like to add a little extra basil and parsley on top of the cheese.
Put the dish uncovered in the oven at 350 and bake for about 30 minutes or until the cheese is well melted. A serving is roughly one square cut around a tomato slice, so this feeds 2-4 folks with easy with a little leftover.
Here, though, it the main reason for today’s cooking post.
Now, the recipe I found was already altered from an original Emeril Lagasse recipe. I’ve made slight alterations as well.
one spaghetti squash
6 slices of bacon cut into strips or squares
cup of chicken broth
1.5 cup of shredded parmesan cheese
2 cloves of minced garlic
Cook the squash, shred it with a fork, and put it in a bowl and set it in the refrigerator.
In a saucepan, fry the bacon. Before it gets crispy, throw in the garlic. This will make a wonderful smell.
So you’re frying bacon until crispy while sauteing garlic. Heavenly. Once your bacon is cooked to your liking, add the chicken broth. Stir the broth and let it cook until about half of it has boiled off. In a separate bowl, whisk the eggs, cheese, and salt. Add to the saucepan and mix well. It’ll get a bit creamy looking as the cheese melts, this is when you add the squash and mix it up well. This is another dish that serves 2 people with plenty of leftovers or 4 people with ease.