Ahhh, with the beautiful autumn foliage and crisp evenings comes the sniffles, coughs, fevers and chills. Poor Mr.S. has been sick the last few days. I've been feeding him soup, liquids and Sudafed mostly but last night I decided to cook him and Kidlet #1 a "real" dinner. I made chicken marsala over a quinoa/wild rice blend and a side of spaghetti squash. I wasn't sure how the spaghetti squash would go over with the guys- but lo and behold, they liked it...a lot!

Spaghetti squash is quite the versatile winter vegetable. It's low in calories and carbs (one-half cup of cooked spaghetti squash has about 20 calories and 5 grams of carbohydrates); not to mention, it's also loaded with fiber and beta carotene. Can't beat that! We ate this as a side dish but you can just as easily make it an entrée by adding some roasted chicken, cherry tomatoes and basil. If you have some fresh herbs and garlic on hand, by all means sub them in for the seasoning- parsley, thyme, tarragon, rosemary, sage...any of these would work great. Have some leftover summer pesto? Mix it in with the spaghetti squash, it'll make a great lunch dish.
Spaghetti Squash with Garlic and Pecorino


2 spaghetti squashes
3 tablespoons butter
1/2 cup grated Pecorino
McCormick's Perfect Pinch Garlic & Herb Salt-Free Seasoning


1. Preheat oven to 375 degrees F.

2. Slice spaghetti squashes in half (lengthwise). Use a spoon to scoop out seeds and the stringy goop (I'm sure there's a proper name for this stuff, but we'll go with stringy goop.)

3. Place spaghetti squash halves on a foil lined baking sheet (use one with a lipped edge). Drizzle some olive oil on the squash and use your hands to make sure it's coated well.

4. Place the squashes cut side down on the baking sheet. Place in the oven and roast for 50-55 minutes. The flesh on the cut side should be fork tender.

5. Flip the squashes so that the cut side faces up and let them cool for about 20 minutes. Then drag a fork to scrape the insides out. The flesh will come up in long, thin strands that look similar to spaghetti noodles. Move the scraped flesh to a bowl.

6. Heat the butter in a large pan over medium heat. Add the shredded squash and toss to get it coated with the butter. Add the Pecorino and sprinkle with the McCormick's Perfect Pinch Garlic & Herb Salt-Free Seasoning. Toss well, cook for about 3 minutes.

7. Serve hot.

2 Responses
  1. grace Says:

    spaghetti squash has been a revelation to me. no, it doesn't taste like carb-tastic spaghetti, but you can apply the same kind of stuff to it and the effect is similar. i like how you've prepared it here!

  2. Ally Says:

    Thanks, Grace. I saw somewhere recently (Pinterest maybe?) where someone used the spaghetti squash strands as a crust for a tart. I might try that next, sounded delish.

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