Chilly? Spaghetti Squash Primavera—-Step By Step

When it’s chilly outside — like today with a major cold front coming through southwest Florida and morning temps dropping from 80 degrees & sunny to below 60 degrees and wicked north wind mid-20’s gusting over 35 ….   time to cuddle up inside and make something yummy for dinner!

This is a first for us … there’s a Spaghetti Squash recipe in The Boat Galley Cookbook (page 203), but it’s Carolyn’s recipe, I had never tried it for myself.  So here we go!

Step 1.   Light the oven — we haven’t used the oven this year, being commuter cruisers.  So before I decide to bake something, it’s usually a good idea to make sure the oven lights.  Voila, sure enough, we’re good to go.   Preheating to 350 degrees.

After trying to cut the squash in half lengthwise, I had to call David for reinforcements!

Step 2.  Wash & cut up the spaghetti squash.   OK, cutting the spaghetti squash in half proved to be a forbidding task!  Very difficult.  I couldn’t do it myself, so I enlisted David’s help.  He struggled as well.  Researching online, I found many discussions on baking the squash whole so that when you have to cut it, it’s already baked.  But it will take over an hour.  Cut in pieces, like the cookbook recipe, it should only take 30-40 minutes.  So David persisted and now we have two halves.

Two different knives, but finally the squash was in two pieces!

Two halves, it took a bit of doing to scrape the seeds out of the middle – not as slimey as a pumpkin, but tenacious strands. I brought in my scissors to finish getting the strands scraped out!

Step 3.  We placed both halves of the spaghetti squash face down on a cookie sheet – no cooking spray or anything else. Now we’re baking.  Nice warm cabin!

Baking on a cookie sheet in my oven. No we didn’t cover it, but that might have been a mistake!

Step 4.  We had Zucchini Skillet Supper the other night for dinner.  As usual, there were abundant leftovers.  So I used a can of tomato sauce and the leftover zucchini skillet supper to make the sauce.  All it requires is warming up and simmering on the stove so I can taste and add garlic and spices to make it even more tasty.   YUM!

Step 5.  The spaghetti squash is baked.  Now to let it cool and fork it to make spaghetti-like strands.

Wow! This looks great! Running a fork across the halves made “spaghetti like” strands just like the recipe says! Looking yummy so far! (Note: In my boat oven, I baked it about 45 minutes at somewhere between 350-376 degrees.)

Step 6:  Spoon onto plates, add sauce and a bit of red wine!   YUM!  The only difference we found was the spaghetti squash strands didn’t have as much flavor as pasta, so we added a bit of extra roasted garlic &  herb spice just before putting the sauce on top.  YUM!

Primavera style, zucchini skillet supper veggies combined with tomato sauce mades for a yummy spaghetti sauce!

Even David agrees this can be a staple anytime we want to use the oven to heat up the boat and it’s SO easy!  You could simply toss it with a tad of olive oil, parmesan cheese & roasted garlic & herb seasoning as a side dish or use it like we did as a main dish under primavera style spaghetti sauce.   Both of us were impressed!  🙂

And, best of all, the chill from outside was the last thing on our minds tonight … well, at least until we have to climb out from under the blankets in the morning with a 46 degree low tonight – not horrid, but a bit chilly with no heat in the boat — except for the oven & the yummy spaghetti squash primavera for dinner!   Still warm, 4 hours later with the wind HOWLING outside and the boat swaying and howling with the wind.

Do you have a favorite spaghetti squash recipe?  Please leave a comment and let us know!  Cheers!  Jan

 

 

 

 

 

 

 

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