.................. Cooking with Barry & Meta: “Scrumptious” Spaghetti Squash

Spaghetti squash has a rather high water content and sometimes oozes a little extra liquid when it is served. However, by adding the “spaghetti” squash strands to a sauté pan, any excess moisture is evaporated in this method of preparation. The other veggies add color, nutrition and lots of flavor . . . without carbs!

This was great as a side dish but with a few chunks of cooked chicken added to the leftovers, it also made a yummy lunch entrée.

“Scrumptious” Spaghetti Squash

1 small spaghetti squash (about 3 to 4 lbs.)

2 tablespoons butter + about 1 tablespoon of olive oil

2 cloves garlic, finely minced

¼ cup finely minced parsley or basil, or a combination of both

About 1/3 cup sliced button mushrooms

About ¼ cup roasted red pepper slices

½ teaspoon salt (or to taste)

¼ teaspoon pepper

1/4 cup shredded Parmesan cheese

1. Preheat oven to 375°. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 45 to 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

Piercing the shell of the squash with a chef''s knife.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds, and then to scrape longs strands of quash. If the squash seems difficult to scrape, return to oven and bake for an additional 10 minutes.

3. Heat a large sauté pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley/basil, then add mushrooms and roasted red pepper slices. When mushrooms have cooked down, add salt, pepper and spaghetti squash strands; gently mix ingredients and continue to heat long enough to absorb any excess moisture (it should have a slight crunch vs. being mushy).