My love affair with spaghetti squash is recent. Zoe was a fan before I was! I’ll let you know a few of the things I have made with it.
First of all, to bake it, heat the oven to 375F. Cut the spaghetti squash in half lengthwise, and scoop out the seeds and membranes. Put cut side down on a baking tray and bake for around 45 minutes, or until you can pierce a knife through the skin. Flip it over, so the cut side is up, and let it cool. Once cool, take a fork and shred the pulp – it’ll look like this:
Now that you have this, you can do quite a few things with it. When Zoe was younger, I would often brown some ground beef, mix with pasta sauce and veggies, and add to the spaghetti squash. I would often have bags of this in the freezer for quick grab and go meals.
Now, one of my favourite things to do with it, is to make it in to a breakfast casserole. Here it is:
2 cups spaghetti squash pulp
1 chopped onion
7-8 large eggs
4-6oz of cheddar cheese, grated
1 tsp salt
Black pepper to taste
Preheat oven to 350F and grease a 8×8 square pan. In a frypan, cook the onion until soft (you could also chuck in some bacon, now would also be the time to cook that up). Mix everything together in a large bowl, and pour in to the prepared pan. Sprinkle a little more cheese on top so it goes all nice and golden once cooked. Cook for around 45 minutes or until the centre is firm. Let stand for 10 minutes before cutting. Leftovers will keep in the fridge for a few days – this is filling and so tasty! You could add other veggies too – zucchini, red pepper, grated carrot etc. Yum!