Spaghetti
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Spaghetti
Spaghetti is a good meal base, especially topped with Easy Raw Salsa, Loaded Guacamole, White Gravy, or just diced fresh vegetables. Spaghetti also combines well with Vegetable Stir-Fry, Potato and Squash Combo, or Eggplant Steaks, and makes a great addition to Soups (Soup du Saison, Borscht, White Chowder Soup, Kabocha Curry Soup, or Savory Pumpkin Soup).
Ingredients:
- Spaghetti Squash
- Salt
- Fresh Toppings/Sauces: Easy Raw Salsa, Loaded Guacamole, White Gravy, Diced Tomatoes, Avocado, Hot Peppers, Green Onions, Chives, Garlic (minced)
- Walnuts, fresh or toasted (see Toasting Walnuts)
Instructions:
Cut open spaghetti squash and remove the seeds. Cut as needed to fit in a pot, but not too small so you don’t end up with short noodles. Add a little water, then cover and steam until the flesh is soft enough to poke through easily with a fork, about 40 minutes (the shell will remain firm). Check on it now and then to make sure it doesn’t run out of water and burn. Turn off heat, remove lid, and allow to cool until you can handle them (or use pot holders to hold them). Scoop the flesh out of the skin into a bowl. Fork in a little salt, being careful not to oversalt (but if you do, just cover it up with undersalted toppings/sauces). Top as desired and serve.