Spaghetti Squash

Rated 5 out of 5

THIS IS NOT YOUR USUAL PASTA DISH! Today’s lunch was a quaint Spaghetti Squash tossed in light cream with garlic butter, smoked salmon and parsley flakes. My friend, Isai, surprised me one day with a nicely-packed gift of two winter squashes with smiley faces on them. She knows only too well that one day, I will just pop the two raw squashes in the oven and make something out of them. My yield of noodle squash has led me to explore different ways with it and I have done Ukoy fritters, omelets, and latkes with it. No graters needed, after the baking process, they come out like straws. One more thing, squashes are low-carb and nutrition-packed and they can be enjoyed in many different ways, way better than the traditional wheat pasta. Wonderful, aren’t they?

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Cut off the tip-top and very bottom ends of the spaghetti squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Set aside.
In a pan, add butter, garlic, smoked salmon, light cream and simmer.
Tossed spaghetti squash in sauce.
Serve