Spaghetti Squash

Foodpress pulled through for dinner tonight by featuring this recipe. I didn’t follow it closely, due to the ingredients that it calls for that I didn’t have on hand. But it was definitely a welcome inspiration.

OK. Start with your spaghetti squash. But first, a word about spaghetti squash: it does not taste like spaghetti. It tastes like a squash. I’m sorry if this makes some of you sad. But it’s the truth. It’s a squash, people. And so, it tastes like a squash.

Great. Now that that’s out in the open, we can get back to your regularly scheduled programming. Dinner. Spaghetti squash. Chop it in half. Drizzle on EVOO and sprinkle salt and pepper.

Slide it into the oven at 375 degrees for about an hour. Once it’s done, take it out, shred it with a fork, and put it in a bowl.

Next, dice a small onion and sautee it with 2 tsp. minced garlic in a splash of white wine.

When you deem it done (3 or 4 minutes), mix it in with the squash. Salt and pepper to taste.

To serve, put a portion of squash in a bowl, and sprinkle with parmesan cheese and dried parsley. Fry (or poach) an egg, and serve it on top of the squash. I recommend over-medium.

I admit, this didn’t turn into the most beautiful dish. But tasty? Be still my soul. Oh my stars. Yes. It was wonderful. And so easy :)

Recipe adapted from ATX Gluten Free.

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6 thoughts on “Spaghetti Squash

  1. Thank you for linking to me, and glad you found inspiration from my recipe. It would be great if you wrote “recipe adapted from ATX Gluten-Free”, since it is an adaptation from a copyrighted recipe. I appreciate it! Thanks :)

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