With the seasons quickly changing, the recipes in the kitchen do as well. Squash is so delicious and versatile. There are so many varieties, and I love every squash I’ve encountered. Butternut is always a family fav, but a lot of people can be overwhelmed by squash. There are perceptions that squash is very difficult to cook…NOT TRUE.
If you have never cooked with squash, please try! For beginners….try an acorn squash. Prick the skin randomly with a fork. Cut it in half and scrape out the seeds. Put a little bit of butter and brown sugar (plus a little salt) inside both halves and place on a microwave safe plate. Microwave for 10 minutes….Enjoy! I eat that delicious meal with a spoon. It is already in a perfectly shaped bowl!
Only recently have I started experimenting with spaghetti squash. After cooking it for the first time, I was amazed at how much it looks like spaghetti. Yes, I know it is called spaghetti squash. I am still experimenting with different ideas for this vegetable, but the possibilities are endless. I’ve made a “pasta” bake in the past with spaghetti squash, marinara sauce and crumbled Italian sausage. I mixed it all together, sprinkled mozzarella cheese over the top, and baked it in the oven. It was delicious! I didn’t even miss the pasta. For this recipe, I wanted the squash to be a side dish and not a main dish. All I did was throw in items I had around the kitchen/garden.
- 1 spaghetti squash
- 1 bell pepper (I used brown because that’s what I had in my garden)
- Butter (2-3 T) or more to taste
- Parmesan cheese, freshly grated
- Oregano, fresh and chopped (can use dried if no fresh)
- salt and pepper to taste