Spaghetti Squash

Alright so I decided to give it a go tonight. I used two of my spaghetti squash from the garden and read up on a few recipes and then used what I had to create a dish.  Unfortunately, Husband didn't like it so....I will try a new method next time.  Then again, he doesn't like swiss chard and I used it as an ingredient so I suppose that was a losing battle.  Next year I will plant spinach too.

Truth be told though....I did like my dish and so I will share it with you. 



First, I poked fork holes in the squash and baked it on 375 for about 40 minutes.  I had taken the smaller one out earlier thinking that it was done, but I was wrong.  Note to self....left side size is desirable...right side is just pesky with which to work.

Swiss chard just cut from the garden.

  I soak the swiss chard in cold water because using a strainer never seems to do a complete enough of a job.

Basil picked from one of my deck boxes.

First pepper! Unfortunately, only about half of it was good and so...I used the half and all of the seeds.  I put them in this shot glass that I got in a 12 pack from the dollar store.

Smaller of the two...this is what it looks like when it is not quite cooked enough.

This is what it looks like when it is juuuust right.  This was was in the oven for about 45 minutes on 375.  The idea is that, since it is so difficult to cut, baking it makes this possible.  The idea is to let it rest and cool and then cook it when you are ready.

Decided to take my opportunity to take out  seeds.

Using the a fork, scrape the squash out.






Now it is time to start cooking!
Olive oil.
Onion.
 Minced garlic.
Freshly ground salt and pepper.
Fixing the fact that the small one was not cooked enough. When all else fails...the microwave is your friend.
Chop the stems of of the swiss chard.  I like them, but as I read from my nutritionist's book, they are difficult for some to digest.  So, if you have difficulties...toss them.





Ok...so time for some chicken stock...oh no!  The stock in the fridge is outdated....so....
I will use wine!
Well...waitress tip...never waste a trip :).
That half of a pepper!
All together now! Olive oil, onion, minced garlic, swiss chard with chopped stems, spaghetti squash, chopped basil, salt, and pepper.
Paprika and Italian seasoning, and chopped pepper added.
 I had to....I really had to.




I wanted a little more of a nutty flavor so...I added this.
Plated! With fresh flat leaf parsley chopped and sprinkled on top.


Ok...I liked it.  In fact, the longer it sat....the better it tasted to me.  However, even I will admit, that was too many steps for me.  Next time, I vow to keep it a little more simple....maybe :).