One of my favourite things about my new apartment is the kitchen. It’s small yet functional and has ample counter space for working out, tweaking and perfecting new recipes. It was only yesterday, in fact, that my roomie (and fellow nut) Meg told me about a new recipe that is one for the books. Meghan had sampled a “spaghetti squash” dish once before and apparently it was a huge success, so for dinner we tried it out ourselves . . .
1. Preheat the oven to 375 degrees, then peirce the spaghetti squash with a fork. The last thing you want is a big bang in that oven of yours.
2. Place the spag squash on a baking sheet and let them roast for an hour.
3. Grate mozzarella & parmesean – the recipe calls for half a cup of each fromage per squash but we tinkered with this, added a bit more and it was delish ( slightly less healthy but slightly more yum.)
4. At this point feel free to whip up some homemade pesto with this recipe. We used store bought so we could crash on the couch and catch up on the Bachelorette instead. Don’t judge.
5. Cut the squash in half with a serrated knife and scoop the seeds and fibrous strings out of the centre.
6. Scrape a kitchen fork through the squash to create spaghetti-like strings.
7. Try to avoid getting your little paws in the squash because this will happen . . . .
8. Add the spag squash and pesto to 1 tbsp of olive oil, heated through. Let the dish simmer on medium heat, then add cheese.
9. Let the cheese melt in et voila! Spagehtti Squash is the perfect replacement for lovers of pasta who are seeking a healtier alternative. This recipe can be reworked with a variety of sauces, meats and veg. Bon Appetite, ‘tit noix!