A simple way to serve spaghetti squash. Healthy and fast.
This. This is how I like spaghetti squash – when it is still spaghetti squash. When we are not really pretending it is something else. But serving it up as it is. Highlighting all those vegetable qualities that really do make it something wonderful. Adding some sharp and intense flavours like garlic and feta. Good olive oil. This easy spaghetti squash recipe is spot on… if I do say so myself. 🙂
How to Cook Spaghetti Squash
There are few different ways to cook and soften the squash so that it shreds easily into those spaghetti like strands.
I find I get the best results by baking it in the oven – cut into circles or cut in half, with cut side up, for about 40-45 minutes. In my experience using the microwave or baking cut-side down will cook the squash faster, but also leaves it a bit on the mushy side, giving off more liquid. Perhaps it’s the steam that does it. Sure these are still an acceptable ways to cook the squash, and maybe more convenient because they could save you some time. If you choose to cook it in the microwave let it drain in a colander for a little bit before tossing it with whatever other flavourings or ingredients you are using.
Here’s a couple of links for step by step instructions for the microwave method, to the cook in the oven the-way-I-like-best-method…
How to cook a spaghetti squash in the Instant Pot – Nom Nom Paleo – my new favourtie appliance
How to bake a spaghetti squash – Eat within your means – I like this method personally.
The easiest way to cut spaghetti squash
Another note… cuting these guys in half or cross-wise can be uh… challenging. The microwave can be your best friend here.
- Poke the squash all over with a fork or tip of small knife. Everywhere – lots of holes. Be careful!!
- Place the whole squash – yes the whole spaghetti squash (the one you just poked all the whole ine) – place it in the microwave for 2 minutes on high power.
A couple of minutes in the microwave and that tough outer skin will soften just enough to yield to your knife and you can avoid the unglamorous and somewhat dangerous wrestle with stubborn squash while holding very sharp knife situation. There is nothing elegant about that. (P.S. – This works will all types of squash!)
Back to this dish..
Squash tossed with garlic, wilted greens and feta cheese. Add a bit of red chili pepper is you like. It’s simple and so good. And while best served right away, leftovers will keep for a couple of days and make a nice lunch.
Spaghetti Squash with Feta and Kale
- 1 spaghetti squash seeded and cooked, flesh separated into strands (see notes in post)
- 1 tablespoon olive oil
- 2 cloves garlic pressed or finely minced
- 2 cups thinly sliced kale leaves packed
- 1/2 teaspoon red chili flakes
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- salt and freshly ground black pepper to taste
- 1/2 cup crumbled goat's-milk feta cheese
- Cook your squash using your preferred method and separate the strands. Allow to drain over a colander, while you prepare the rest of the ingredients.
- In a large saute pan heat olive oil over medium heat.
- Add garlic and saute for just a minute or two, do not let it brown. Add kale, chili flakes and gently toss until kale begins to wilt.
- Add squash to kale in the pan and gently toss until heated through and mixed well with the garlic and kale. Add apple cider vinegar and honey. Continue to toss for another minute or two. Add salt and pepper to taste.
- Pour squash and kale mixture into a serving bowl. Add about half of the feta and toss into the squash. Sprinkle the remaining feta on top of the dish along with a freshly ground black pepper. Serve.