Thursday, January 21, 2010

Spaghetti Squash with Tomatoes and Basil

I had a spaghetti squash hanging out in my fridge for weeks after buying it at the farmers' market on a whim one day. I'm ever eager to find stuff-I've-never-tried. Imagine my surprise when the separate strands peeled away like so many long noodles. (After boiling it in a too-small-for-it sauce pan and turning it repeatedly and impatiently.)

The Spaghetti Squash with Tomatoes and Basil (page 383) is meant as a side dish, but if you cook it all up just for yourself, it makes a fine dinner, too. And simple to boot. And, as you can see, I used those mini tomatoes; which made it all the more fun. Imagine little bursts of tart and sweet surprising your taste buds every now and again. It was delightfully savory and excitingly hilarious to eat. Strands of squash! How cool is that!

- - Ulpia, ever delighted by strange squashes - -


  1. You can cook spaghetti squash by poking a couple of holes in it with a knife and microwaving it for 10 minutes. I did it once and it works!

  2. In addition to lacking a big enough pot, I'm also short one microwave. ;D Thanks for the tip, though, good to know!


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