“Spaghetti squash is a slightly oblong variety of winter squash.  When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.”

Spaghetti squash defined courtesy of Wikipedia.  It’s the “strands like spaghetti”  that make it fun!

The first time I was introduced to spaghetti squash was about 30 years ago.  My dad, who loves to garden, was intrigued enough by the concept to pick up some seeds and plant them alongside his zucchini.  Like most things my dad grows, the spaghetti squash flourished.

Having no idea how to prepare spaghetti squash, I stuck it in a 350 degree oven for about 30 minutes and starting poking it with a fork every 15 minutes or so until it was somewhat tender.  We didn’t cut it in half until it was finished cooking.

Once we cut it, we scraped and discarded the seeds.  My kids had a blast shredding the inside.  However, shredding it was more fun than eating it.  The flavor of a spaghetti squash is pretty bland and my preparation didn’t include any seasoning.

Now when I make spaghetti squash for dinner there is no comparison to the version I served 30 years ago.  I like to cook the spaghetti squash a day or so in advance and store it in the refrigerator until I need it.

My “recipe” follows but I have to say, on this one, I don’t worry about exact measurements.

Slice  a medium size squash in half and place the squash cut down side down in a baking dish. Add water to about one inch over the side of the squash and bake at 450°  about 20 minutes,  You should be able to pierce the skin with a fork relatively easily when done.

When the squash is cooked, scoop out the seeds and refrigerate if you plan on using it later.

Instruction for preparing:

Heat a couple of tablespoons of oil in a skillet.  I prefer coconut oil.  Saute ½ of an onion chopped for about 5 minutes or until tender.  Stir in a clove of garlic.   While the onion and garlic are cooking, pull the squash from the fridge and use a fork to scrape the flesh into a bowl.

Stir the squash and a cup of tomatoes into the onions and garlic to warm them.  Remove the mixture from the skillet, add ¼ cup of black olives and ¾ cup of feta cheese tossing lightly.  Fresh basil leaves add a nice flavor if you have any on hand.

Delicious!  For our meal, I paired it with some freshly baked sweet potato fries, lentils and a quinoa vegetable medley for a wonderfully fresh meal.