Food Network Magazine (February 2015)
Are you eating a lot of spaghetti squash?
No, we mean, like, right now. Are you eating spaghetti squash right this minute?
Because you could be. It's that easy to make.
This recipe from Food Network Magazine shows just how quick and simple it is to prepare a spaghetti squash side dish.
But this recipe, in our opinion, could also use a little tweaking.
Making spaghetti squash couldn't be easier: Halve the squash, throw it in the microwave, use forks to scrape out the strands.
The problem here (for us) was just with the mix-ins. The garlic and herbs were fine, if a little bland. But the pickled cherry peppers threw us for a loop. We liked their flavor, but they didn't "incorporate" into the rest of the dish. There was heat but not really much flavor.
How to fix it? We might add more salt. Perhaps a tablespoon of maple syrup would add a sweet counterpunch to the peppers. Maybe some tomatoes, or even a little tomato sauce, would be a nice addition.
Bottom line: We should all be eating more spaghetti squash. It's delicious, crazy easy, and a healthier stand-in for pasta. We just need a recipe that'll wow us. Fortunately, spaghetti squash is endlessly adaptable.
Here are a few spins on spaghetti squash we'd love to try out:
- Fresh diced tomatoes with basil
- Chili paste, fish sauce, chopped peanuts and cilantro
- Maple syrup and fresh sage
- Soy sauce with wasabi and pickled ginger
What about you? Any thoughts on how to improve this dish? Got any favorite uses for spaghetti squash? Let us know in the comments!
Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.