This will be my addition to our Thanksgiving feast on Thursday. I did a trial recently and decided it was “share-worthy” and great for our Turkey Day table.
I simply baked spaghetti squash in the oven. As it was roasting, I also roasted its seeds and thin slices of garlic as well. While those aromatics roasted away, I sauteed a little more garlic, some onion, and mushrooms on the stove top. Towards the end of that 10 minutes or so, I added in the kale and turned off the heat. Once the squash was soft when squeezed, I allowed it to cool some and then scraped out the squash with a fork. I added the squash, a bit of nutmeg and salt and pepper to the pan with the veggies and gently mixed together. I finished it by garnishing with the roasted (and salted) seeds and the garlic chips, and finally with some shredded Parmesan cheese. Happy feasting everyone!
Also try the spaghetti squash as spaghetti and meatballs!
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Joanna
/ November 25, 2013What did you find the best was to cook the spaghetti squash was? I had a kitchen nightmare with spaghetti squash when I tried and it came out the oven all soggy! definitely didn’t resemble spaghetti!! But I am curious to try again and make this recipe!
Whats your tips?
It looks tasty though! xx
Wholly Hot Mama
/ November 28, 2013Make sure to scoop out the inside before baking if you didn’t do that the first time. If you did that, then I would say just check it periodically when baking. I cook it flesh-side down so it’s easy to give it a squeeze occasionally to check its softness. I have a friend that cooks it in the microwave, so that may be a good way to control its tenderness- just cooking a few minutes at a time. Hope this helps and don’t give up because spaghetti squash is so yummy!
Joanna
/ November 28, 2013Thank you!!
I didn’t scoop out the stuff in the middle so that will be it – I shall try again 🙂
Xx
Wholly Hot Mama
/ November 28, 2013My mom did the same thing last week and it definitely made a big difference! Don’t forget to roast the seeds along with the squash 🙂