Adventures in Cooking Our CSA Share: Spaghetti Squash

Okay, officially, we didn't get the spaghetti squash from our CSA box but we did buy it at a neighboring farm. Last year, when my folks were visiting, we had a mini squash cook-off, preparing a variety of winter squash. I liked the spaghetti squash with either butter/cinnamon/sugar or butter/salt/pepper or butter/herbs. Here's the way we prepared it two nights ago.

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Spaghetti Squash with Garlic

2 spaghetti squash (appx 2 lbs each)
2 tablespoons olive oil
2 cloves garlic, slivered
salt and pepper to taste

1. Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
2. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
3. In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Everyday Food