I don’t know about you, but sometimes I think spaghetti squash is just a bit bizarre!
You cut it in half, remove the seeds and roast it in the oven. Then you pull it out and rake a fork across it. It ends up in a heap that somehow looks just like spaghetti. I’m just saying…bizarre?
Bizarre or not, it’s delicious in this dish. The original recipe is Paula Deen’s but since I’m a seasoned pepper addict, I added more of it and garlic also. The spaghetti squash is combined with onion and bell pepper along with the seasonings. It’s good!
And since I don’t want to really diss spaghetti squash, I have to say it’s the most fun vegetable I’ve come across!
Skillet Spaghetti Squash
1 large spaghetti squash
1 tablespoon olive oil
½ cup diced onion
½ cup diced green bell pepper
2 cloves garlic, minced
3 tablespoons butter
¼ teaspoon salt
½-1 teaspoon seasoned pepper
Preheat oven to 350 degrees.
Using the tip of a sharp knife, cut squash in half.
Discard seeds and place on a baking sheet, cut side down.
Bake for about 30 minutes or until fork tender.
Remove from oven and using the tines of a fork, scrape flesh of squash to make strands and lay on a plate.
Meanwhile, in a large skillet, heat olive oil over medium heat.
Add onion, bell pepper, and garlic.
Cook, stirring frequently, for 2-3 minutes until vegetables are tender.
Remove from skillet and set aside.
Melt butter in skillet.
Add spaghetti squash strands.
Sprinkle with salt and seasoned pepper.
Cook, stirring frequently, for 5-7 minutes or until squash is slightly browned.
Sprinkle with onion mixture.
I bet even your family member who hates squash, will dig this!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.