For lunch today I baked a spaghetti squash for the first time. I wanted to use the squash in place of "spaghetti." My plan was to cook it with spicy sausage (fresh, uncooked sausage from the butcher at Whole Foods) and zucchini. The result? Fabulous. I see great potential for utilizing in spaghetti squash in a variety of ways -- it has a great texture, reminiscent of a pasta or a noodle but more watery than starchy. The squash also has a mild sweetness.
Baking the squash is very simple: cut in half, deseed, rub both pieces with olive oil, salt and pepper. Place the two halves in a baking dish, cut side down, and bake at 350 for about 1 hour, or until both sides are soft (a fork should go easily through the skin). Cool, then scoop out the insides with a large spoon.
For the squash "pasta" dish, I took 3 spicy turkey sausages and took the meat out of the casing. I cooked the sausage, breaking them into small pieces with a wooden spoon. I deglazed the pan with a little bit of chicken stock, and then added the zucchini. When the zucchini cooked (not too much), I added the spaghetti squash. Salt and pepper to taste. Easy.
Spaghetti squash is a great pasta substitute, and I think I will be experimenting with this vegetable some more!