Let’s talk about spaghetti squash, one of the eight wonders of the food world and really easy to cook. The one thing you’ll notice when you go to buy one is that they are all about the same size. That makes cooking them really easy.
The first thing you want to do is pierce the squash. Most recipes tell you to pierce them on all sides about an inch apart using a fork. Personally, I prefer to pierce them using a knife. The outside skin is really thick and tough when they are not cooked and I think using a knife works best.
Butter is used on the squash after it is cooked. I generally use the soft butter in a tub rather than squares. It’s a lot easier to mix.
This recipe calls for Parmesan Reggiano. People always ask what is the difference between regular Parmesan and Parmesan Reggiano. Simply stated, if it is regular Parmesan, it does not have to be made in Italy. There is a flavor difference as well. The Reggiano is nuttier and — how shall I say it — cheesier. It also melts easier. I use both versions of Parmesan all the time for various recipes and meals, and I love them both. Try them side by side. You will understand once you do this.
1 spaghetti squash
1 cup water
4-5 tbsp butter
1-1/2 cups grated Parmesan Reggiano
Salt and Pepper
Preheat your oven to 350 degrees. Pierce the squash on all sides with a knife. Place in a baking pan with 1 cup of water on the bottom. Bake for 1-1/2 hours.
When done, remove the pan from the oven. You will cut the squash in half. Remove the seeds. This will, of course, require you to remove some of the squash as well. Trust me. It won’t be much. Then, use a fork to scrape the squash from the skin. It will look like spaghetti (hence the name).
Put the squash in a bowl, season with salt and pepper. I use rainbow pepper (which is black, white and pink). Add 4-5 tbsp of soft butter (I like the butter that is made with Canola or Olive Oil) and the Parmesan cheese.
Mix well and serve.
It’s amazingly good.