Tis the season for winter squash!
Whether you are cooking up pumpkin (yes, you can cook an entire pumpkin –> check out Serena’s awesome Whole Pumpkin Cheddar Gratin recipe), butternut squash (this Butternut Squash Gnocchi is a favorite of mine) acorn squash (I love to mash into my Farm Share Chili) or spaghetti squash, you’re getting a good dose of fiber and antioxidants (hello, Vitamin C & A.)
Even if you never have cooked spaghetti squash, you are probably familiar with its “insides” which resemble long spaghetti-like strings after being scraped out of the center of the cooked squash.
Compared to butternut squash or pumpkin, which both have a sweet and distinct taste, spaghetti squash is rather plain but can easily be jazzed up with a little pepper, salt and grated cheese. Or whatever you usually serve over spaghetti or pasta, try over spaghetti squash.
For this post, I topped it with some roasted tomatoes, red pepper flakes, a little bit of crumbled bacon and grated Parmesan cheese in the style of this Tomato & Chili Pepper Spaghetti all’Arrabbiata recipe.
And here are more pasta sauce ideas – these would be just as delicious over those squash noodles!
What is your favorite winter squash? Do you ever cook spaghetti squash? Any favorite recipes to share – we love to hear from you!