Meatless Monday - Cheesy Spaghetti Squash

Have you ever tried spaghetti squash?  Growing up in the deep South, my family just didn't eat winter squash - ever.  But I do distinctly remember having spaghetti squash as an older child.  My mom and I thought that it would be super-cool to eat it like spaghetti noodles with spaghetti sauce.  Now, lots of people absolutely enjoy spaghetti squash this way.  I liked it so much that we never ate spaghetti squash again.  Spaghetti squash was just not a flavor for me.

Fast forward a couple of decades to the next time I ate spaghetti squash.  It was served as a side to my entree at a restaurant.  I tried some - skeptically - and loved it!  My taste has definitely changed over the years, but I think that the preparation of this spaghetti squash made all of the difference.  This side was so simple - spaghetti squash, a little butter, and some cheese.

What is spaghetti squash?  It's an oblong, pale colored winter squash whose flesh becomes stringy when cooked.  It's really quite amazing how much it resembles spaghetti when cooked.  It's has a mild flavor and a slight sweetness.  Like most winter squash, spaghetti squash will keep for a long time after buying - as long as a month at room temperature.

On to the recipe!  Give this a try some night - so easy and very tasty.  We like to have meals of just vegetable sides.  With it's unusual texture, spaghetti squash makes a wonderful addition to all vegetable meals.

Cheesy Spaghetti Squash

1 medium spaghetti squash
3 TBSP butter
1/2 cup Parmesan cheese, shredded
salt to taste

Preheat oven to 400 F.  Cut spaghetti squash in half and remove the seeds. Place cut side down on a lightly greased baking sheet.  Bake for 30 min or until squash is tender all the way through.

The baked spaghetti squash

 
When squash is cool enough to handle (but still warm), use a fork to flake out the stringy strands of squash into a bowl.

 

The baked squash after using a fork to flake the strands

Add in butter, cheese, and salt and mix well.  Serve warm.

(As always, you should fiddle with the ingredients so that it suits your tastes.  Add more or less butter.  Use Asiago or Cheddar instead of Parmesan.  The sky is the limit!)

I'm a one trick pony when it comes to spaghetti squash but would love to add some more tricks to my repertoire.  What's your favorite way to eat spaghetti squash?