On the 4th of July one of our friends who was visiting is the kind of guy that if he hasn’t tried a certain type of food and you ask him if would like to he will. I love people like that. A couple of weeks ago when I made the warm marinated feta spread I also made a jar with tofu in place of the feta. I asked Jim if he would like to try something, I didn’t tell him what it was I just spread some on a mini pita and he ate it, saying wow that was good. See, tofu can be really appetizing when it is prepared well.
This post isn’t about tofu though – it is about the spaghetti squash. Jim had never eaten spaghetti squash either. Lucky for him he now has a girlfriend that want to open a health food restaurant. Okay, back to the squash, this poor thing was hanging around for weeks and weeks all but forgotten. Don’t you hate when that happens. A lone little veggie hidden in the back. Actually this squash was hidden in plain sight I just never found the time to do anything with it. On the 4th of July I spotted this yellow beauty just waiting it’s turn. Most squash don’t last very long if they aren’t prepared within a few days. But, the spaghetti squash, a winter vegetable, has a hard outer shell and tends to hold up for quite awhile.
You can bake these babies, boil them or nuke them. I love how they look after you’ve cooked them, sliced them open and removed the seeds.
Don’t these little strands look tasty. They really do remind you of a noodle. More like a rice noodle than a wheat noodle.
I really didn’t have a plan when I cooked this squash, I just knew that it needed to to be cooked and soon. Since I was into appetizers that day I decided another one was in order. Finger foods are fun, foods that you can pick up and eat. That’s what I say.
There are no tried and true directions or ingredients for these squash cups. I improvised along the way with the squash cups and sauteed up any veggies that I had.
The real trick was molding the squash strands into the muffin tins. I added a tad of oil thinking that that would help hold it’s shape and crisp them up. They never really got crispy on the bottom or outside which was what I was looking for. They did however come out of the tins easily enough and hold their shape. I thought about adding the veggies into the cups while baking but decided to just saute them and add to the cups at the end.
Spaghetti Squash cooked and scraped from skin into a bowl. Add a very small amount of oil and mix it up. Form into large muffin tins, patting and shaping along the bottoms and the sides. Bake in a pre-heated 375 over for 35-45 minutes. Allow to cool and then gently lift them with a spatula on to a serving platter.
Saute veggies of choice in a little oil.
peppers – green, red, yellow and orange chopped
pecans chopped (optional)
Saute the veggies together and fill each squash cup. Serve with a dot of tomato sauce or some parmesan cheese.
Enjoy and have a happy weekend.
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