Spaghetti Squash - do they have their own flavor or simply deliver other flavors? So far, my vote's on 'delivery'.This particular spaghetti squash was home-grown, just-picked and small (maybe a pound versus the typical three-pound footballs from the grocery) so I figured if ever there were flavor to be found, this was it. Nope.
But nonetheless, this salad - which 'delivers' fresh tomato, basil and feta - was quite good and easy to pull together.
Spaghetti squash does have its compensations. It has virtually no calories and cooks in a flash (here, in the microwave). So -- as long as we expect no flavor from the squash itself, it's a perfect delivery vehicle.
NEXT TIME I'll be tempted to put the salad into a casserole dish and warm through to serve hot. I'm quite sure that the inspiring recipe intended this to be a warm side dish, but spaghetti squash doesn't hold heat so it just didn't turn out that way. I'll also use all tomatoes versus a mix of tomatoes/red pepper - the tomato moisture is appreciated.
KITCHEN NOTES The 'spaghetti' strings weren't visible until the squash was cooked. I even wondered if I'd brought home a yellow acorn squash.
FROM THE ARCHIVES See the Recipe Box for more winter squash recipes. Tis the season! I've already roasted a butternut squash so new recipes to come!
A YEAR AGO I discovered the anatomy of a squash and for the first time, cooked squash blossoms.
SPAGHETTI SQUASH SALAD with TOMATO, BASIL & FETA
Hands-on time: 20 minutes
Time to table: 30 minutes
Serves 4
Time to table: 30 minutes
Serves 4
HOW TO COOK SPAGHETTI SQUASH IN THE MICROWAVE (here, when cut, you can also cook whole spaghetti squash in the microwave)
1 spaghetti squash (tonight, a small one, about a pound)
1/4 cup water
Cut the squash in half pole to pole. Place cut-side down in a microwave-safe dish with the water. Cover with plastic wrap and microwave for about 6 minutes, turn the dish, then another 6 minutes. (Microwave strengths do vary, so do the moisture content and size of squash. Use the information here as a guideline, not a formula.)
Let squash rest, covered, for 2 - 3 minutes, primarily to cool. (I opened it up first, to make sure the squash was done, then recovered.) With a fork, scrape the flesh, creating 'spaghetti' strings.
MEANWHILE
1/2 pound fresh tomatoes, chopped (I had just one small tomato)
Red pepper, diced (did add nice crunch)
2 green onions, chopped
1/4 cup fresh basil leaves, sliced thin
1/4 teaspoon dried oregano
2 square inches feta, crumbled
1 tablespoon olive oil (I added this at the end, hoping it wouldn't be needed, but it was, almost as much as 'binder' as flavor and richness)
Salt & pepper
Mix tomato, pepper, onion, basil, oregano and feta in a medium bowl. Stir in spaghetti squash. Add olive oil and seasoning as needed.
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