I want to say that this is the first time I have ever attempted to cook a spaghetti squash. The only place that I’ve had spaghetti squash is at Ruby Tuesday. Since I’m trying to eat healthier, I figured spaghetti squash would better than actually pasta.
I decided for my first recipe with spaghetti squash to go with “Jordana’s Baked Spaghetti Squash with Tomato and Ricotta” from Big Girls Small Kitchen. It can be found here. The main reason I went with this one was that I had all the ingredients already and just needed the spaghetti squash.
*On a side note, I never realized how hard it would be to find spaghetti squash in Richmond, Virginia. My first stop was to Whole Foods cause when I think of vegetables and anything healthy I tend to think of places like Whole Foods (aka places I only go to when I’m trying to be super healthy and know that my normal grocery store wouldn’t have those items). Surprisingly Whole Foods didn’t have it. So I actually tried my normal grocery store, Kroger, and they didn’t have it either. It was after my failed attempts to find spaghetti squash is considered in season when its early fall (like most things I love…pumpkins). It was pure luck to stumble across spaghetti squash at Martins on West Broad Street. I picked one up and now it’s time to start cooking.
1 large spaghetti squash
½ teaspoon salt
½ cup tomato sauce
½ cup ricotta
See how easy is that?! I already had leftover ricotta from another dish I did and cause I’m part Italian I always have tomato sauce in my pantry.
Now let’s start cooking!
Preheat the oven 375°F.
While the oven is preheating, get your squash ready.
Stab Yo Squash. Or a nicer way to say it and what the recipe actually says, “Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife.”
I pretty much just had fun with it and poked the shit out of it. You pierce it to prevent it from exploding in the oven or at least that what my mom tells me. I dare someone not to pierce and tell me if its true.
Once everything is ready, bake it for an hour. Then take it out of the oven and let it cook off.
The key is to let it cool off….I THOUGHT it was cool. If you can’t see in the picture above, there is steam coming out of it. Even though it was still warm, I started to take out the seeds. Now here’s the thing about the seeds….I didn’t realize how many seeds are in a spaghetti squash. Just when you think you got them all…oh no there’s more.
Oh you thought you were done taking seeds out….WRONG!
Taking the seeds out is probably where you will spend the most time (minus the hour cooking). So if you are looking for a quick meal, this might not be it.
Once the seeds are out, its actually quite fun. You use a fork to scrap out the “spaghetti”. I placed the spaghetti in a colander cause you are going to have to get the juices out. The original recipe says to “Place the spaghetti squash in a bundle of dish towels (or a kitchen towel), and squeeze out some of the moisture (as Jor says, no one likes soggy spaghetti!!).” I pressed the spaghetti against the colander to drain out the liquid. It worked fine for me. Either way just make sure your spaghetti isn’t soggy.
Next, in a large mixing bowl. Place your spaghetti and ricotta and tomato sauce. I chose vodka sauce cause its my favorite. Mix it all up and transfer it to a baking dish.
I added more ricotta and some parmesan on top and placed it in the oven to boiler for 5 minutes.
And BAM! There you have it, spaghetti squash. I really enjoyed it. It is lighter than regular spaghetti. I would recommend this recipe to others. Just make sure you have time to take out all of the seeds. I kept finding seeds even when I was adding the sauce. Otherwise, enjoy!