Wednesday, August 15, 2012

Cooking class: ideas for spaghetti squash

I recently had the chance to raid a friend's garden that was overflowing with vegetables. What a treat! I came home with the mother load of monster beets, plump tomatoes, crisp cucumbers, zucchini squash, a beautiful boquet of zinnias and a special treat; spaghetti squash!

The vegetable ninja is back; once again we have vegetables standing in for a higher starch counterpart without sacrificing flavor. Wham bam shazam! Bring on the veggies!

Spaghetti squash is a really delicious and fun summer vegetable. I discussed how to cook it yesterday (so simple!) and wanted to share a few topping ideas today.

Once your squash is cooked, get ready to load it up with yummy toppings! Simple butter, salt and pepper are great, as is a dollop of fresh pesto. This would also be good topped with creamy peasto-pesto.
Chopped 1-2 fresh tomatoes and warm in a saute pan with some olive oil. Bring to a simmer and then toss in a big handful of fresh chopped basil. Toss this speedy sauce with the spaghetti squash and grate some fresh parmesan cheese on top. Divine!
I also tried the squash topped with scrambled eggs and pesto. Unusual, yes, but very delicious and good anytime of the day. Vegetables for breakfast, anyone?

For another splendid idea, I would recommend you check out my dear friend Kelly's blog, Off The Wall  for her take on a turkey meatball sub using spaghetti squash. Brilliant!

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