A Spaghetti Squash Star

By Melissa • Entrées • 23 Oct 2012

The star of this dish aint the fish. It’s what lies beneath…..SPAGHETTI SQUASH. The fish is just a mahi mahi filet seasoned with lots of lemon juice, salt, pepper, and fresh parsley. The spaghetti squash is the queen bee here. First find one in autumn, and zap it for about 15-20 min or roast it after cutting it in half for a good hour. Cut it vertically if you oven roast it and stab it with a knife all over if you microwave it. I’ve done it both ways, the end result is virtually the same. Saute plenty of shallots, onions, garlic, and herbs in a non-stick skillet. Once the squash is cut vertically, take a fork and scrape the insides horizontally to extract the spaghetti shaped deliciousness. Then add the “spaghetti” into the skillet and lightly fold all the sauce into the squash. Grate some parmesan cheese into it and add salt and pepper. The natural flavors of the spaghetti squash is so absolutely sweet by itself. On top are simple baked sweet potato fries. Sweet potatoes cut into thin pieces and drizzled with extra virgin olive oil, salt and peper, and bake for about 10-12 min. Enjoy

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