I think of spaghetti squash as that weird squash. It doesn't not look like any of the other winter squashes on the inside. It is perfectly named. It looks like spaghetti! I have two favorite ways I like to prepare it.
The basic recipe is to cut the squash in half, bake it, and pull out the spaghetti strands when cooked. Next, all you have to do is pour on your favorite tomato sauce and don't tell your kids (or maybe your spouse too) it's squash.
My other favorite is cooking it in a spicy soup.
Spaghetti Squash Soup
Ingredients:
1 spaghetti squash
6 cups of stock (I use chicken)
4 red onions, sliced
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons white vermouth (optional)
1 can chick peas, undrained, or 2 cups cooked
1/4 cup Italian parsley, chopped
Freshly ground black pepper
Preparation:
Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds. Place the squash halves, cut side down, on a cookie sheet covered with aluminum foil; bake 1 hour. Meanwhile, bring the stock to a boil in a large pot and simmer the onion, garlic, and red pepper flakes for 10 minutes. When the squash is cool enough to handle, run a fork over the flesh to separate it into spaghetti-like strands. Stir the squash, vermouth, chick peas and parsley into the stock, and simmer 15 to 20 minutes. Serve with pepper to taste.