As promised . . .
My spaghetti squash & garlic recipe.
Disclaimer: I looooove garlic. I was all but raised on the stuff. In addition to believing in the healing properties of the stuff (and keeping away vampires & Twilight fans . . . or whatever that book turned movie series is called.) If you don’t like garlic then disregard this recipe. Because that’s what it is made of. Mostly.
I made this for Thanksgiving, and bought 10 lbs worth of spaghetti squash. Only 3/4 fit.
Unopened (believe it or not, this is important. Especially if you like garlic like I do) jar of minced garlic
1/2 bulb of garlic
1/2 pound of butter (2 sticks, 1 cup)
What to do with the Ingredients (otherwise known as directions)
Preheat the over to 350 degrees. Once it’s preheated (or you’re done waiting for it to preheat) stick your spaghetti squash(es) into the oven. Set a time for 45 min – 1 hour (less if yours aren’t as big. I am/was sort of guesstimating the time and temp. Mine came out a little crunchy).
Pull two sticks of butter (yes, I said two sticks. Are you expecting something low-fat? PSH! Butter is good for you too!) and melt them in a small saucepan.
Once the butter is mostly melted stir 1/2 a jar of minced garlic in. (Now you see why I said use an unopened jar? Who has less than 1/2 a jar of minced garlic sitting around?)
Once it’s all melted and you can smell the garlic buttery goodness, take it off the heat and set it aside.
When the timer goes off, turn off the oven (and the timer if you have one like mine). Leave the squash(es) in there until they’re cool enough to pull out.
Once they’ve cooled enough to handle outside of the oven, cut the squash in half lengthwise, scoop the seeds and stringiness and scrape (with a fork) the yumminess out. Once all the “spaghetti” has been scraped out of the squash (hopefully into a bowl) pour the garlic butter over the squash and mix well.
Grab your half a bulb of garlic and peel apart all of the cloves. Yes, we’re using all of them. Pull the cloves out of their paper, squash and slice, dice . . . however you want to cut those suckers up. Just remember, you are going to be eating them.
Once the garlic is cut to your satisfaction, dump those suckers into the garlic butter, spaghetti squash combination and mix them in well.
Top with a little garlic salt (or a lot).
(Or in my case, I went racing around for the top to the bowl tossed it, my husband and other random things into the van and went racing to my in-laws as we were already late for Thanksgiving!)
This lends itself VERY well to leftovers too.
MMM . . . I have 1/2 a spaghetti squash I need to do something with . . . come to think of it. Anyone want leftovers made into Shephard’s Pie?
(That’s tonight’s dinner!)
Notice: No smoke alarms were sounded in the making of this meal . . . or this blog post.