How I Learned to Love Spaghetti Squash

April 8, 2010 | By | COMMENTS

How I Learned to Love Spaghetti Squash 1
I won’t lie. I used to hate spaghetti squash. My memories of it involve my younger self at the dinner table, my mom forcing me to try it, and me complaining that it was gross. I was definitely a very picky eater back in the day. Over the years, I have grown to love all kinds of vegetables, including Brussels sprouts, beets, and most kinds of squash. Spaghetti squash, however, was one that I had continuously avoided (semi on purpose), simply because I thought I did not like the flavor. This meal completely changed my opinion.


How I Learned to Love Spaghetti Squash 2
First, the spaghetti squash was roasted with olive oil, salt, pepper, agave nectar, and thyme. Then the “spaghetti” was tossed with goat cheese, walnuts, and a little more agave, and was served atop little squash skin “boats”. I’m sure it helped that I absolutely love goat cheese, walnuts, and agave nectar, but the spaghetti squash was divine! I enjoyed that the squash was perhaps almost a tad under-roasted, so as to give it a good bite and texture, as opposed to it becoming a pile of mush. To cut the flavor of the squash, a small dollop of greens lightly tossed in sherry vinegar, lemon juice, and lemon zest were served on top (not in my pictures). Alongside the scrumptious squash was another fabulous dish. The quinoa was cooked with carmelized mirepoix, garlic, white wine, homemade tomato sauce, and chorizo, giving it a great depth of flavor. The smokiness of the chorizo, although keeping it from being a completely vegetarian meal, added a delicious but subtle touch. Underneath the quinoa was spinach that was sauteed with sherry vinegar, plumped raisins, and toasted pine nuts. Getting a bite of the wilted spinach bursting with flavor, along with the quinoa, was definitely a party in my mouth. Thankfully, there are a lot of leftovers (as we bought a 3 pound spaghetti squash!), so I already know what I’ll be eating for lunch today! From now on I will gladly put a spaghetti squash in my cart, along with the delicatas, kabochas, and butternuts that I already adore. I challenge you to find a vegetable that you thought you despised, and try mixing it with flavors you love. I bet you just might surprise yourself.

Categories: Cooking Stories

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