Episode 4. It Looks Like Pasta!

RECIPE:
1 spaghetti squash – halved lengthwise, seeds removed
1 bunch mixed herbs (Sage, Thyme, Rosemary)
Olive oil
S&P

DIRECTIONS:
Preheat oven 400°F

Lay a sheet of foil on a roasting tray or cookie sheet and drizzle olive oil liberally on tray. Randomly place the herbs (not chopped) on the tray. Sprinkle S&P inside each squash and drizzle 1 tbsp olive oil in each half. Lay squash flesh side down on the tray on top of the herbs.

TIP: Using a sharp knife pierce the hard squash skin about 8 times randomly to let some of the steam escape while roasting.

Pop in the oven for 30 to 40 minutes. You’ll know they’re cooked by squeezing the skin and if it’s pliable you’re good. Or to be certain just pierce the skin very gently with a sharp knife and if it goes through, you’re in business.

Remove tray from oven and very carefully, using a tongs flip over the squash, flesh side up.
To scoop out the flesh hold the squash in your hand with a kitchen towel and with the other hand, use a fork scoop out the ‘spaghetti’ into a bowl.

NOTE: This can be done a head of time and once cooled can be refrigerated until needed. It’ll last in the fridge for up to 4 days but you’ll probably eat it before that once you see how good it tastes!

Serving Suggestions:

Toss some of the squash with my homemade Pesto

OR

simply saute some cherry tomatoes with fresh basil and add in the cooked squash

OR

toss some squash with your favourite pasta sauce. Healthy, versatile and delicious! Cheers!

Above recipes:
Spaghetti Squash Fra Diavolo
(with or without shrimp) and Baked Veggie ‘Meatballs’ (with spaghetti squash).

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 12 comments… read them below or add one }

Barb December 29, 2010 at 5:13 pm

Robin and Gavan – thanks for bringing the fun to being vegan. Seriously. Watching the two of you together must be like watching my husband and me…it’s a total blast in the kitchen. Since when did cooking have to be so stressful and serious? Hells to the no! I say, go forth and be merry…and if the food flops, well, there’s always air-popped popcorn and Earth Balance “butter.” Robin and Gavan, keep on cookin’ and enjoyin’ the good life!!

Gavan January 11, 2011 at 1:31 pm

Hey Barb, That’s really sweet of you to say and yes we have a blast cooking. It should not, yet sometimes is, stressful. We’re really trying to show people some simple techniques and recipes they can bring home and have fun playing around with.
Thanks for taking the time to get in touch.
Cheers.

Janie Kain January 20, 2011 at 4:43 pm

First I have a question. Can you freeze the spaghetti squash after it has been cooked? Thank you so much for this program. I have been a vegetarian for 30 years now but still have no idea of what to fix. I have been limited to mainly carbs and frozen veggies because I never learned to cook. I’ve never had the time or money to take a class so this is really saving me. Finally, some good heathly light flavorful meals. Carbs are so heavy and I feel awful after eating them. I think I have been going through what Robin has felt all these years. PLEASE keep making new receipes and I promise that I will make everyone of them.

Gavan January 21, 2011 at 3:20 pm

Hey Janie, thanks so much for watching and the support. I have never tried to freeze spag squash but I probably wouldn’t as it will retain too much water and end up being mushy. Now, it will last for a good 5 days, covered in the fridge so you could cook one over a weekend and get 2 good meals out of it. We have lots more recipes to come so please keep checking every Wednesday.
Cheers and take care.

Ray Bryan January 26, 2011 at 10:11 am

I just wanted to let you know, I’ve made this about 4 times now with the basil pesto and it is incredible every time. Thanks for turning me on to Spaghetti Squash. I’m in love!

Gavan January 27, 2011 at 12:28 pm

Thanks Ray. I’m glad you tried something new and even better that you like it.
This is one of my favorite squash to cook so good on you.
Cheers.

Jeanne Wilkins October 3, 2011 at 3:01 pm

Hi Gavin! I fell in love with your recipes before I went vegan, and then it was just magical that you started cooking with Robin about the same time I transitioned to a vegan diet. I went full bore carnivore to vegan in a day, and haven’t looked back, and you two deserve alot of the credit for that. The spaghetti squash with the cherry tomatoes is my favorite…when I can leave the squash alone long enough to make it…I love it right out of the shell w/ a little pepper, it has such a great flavor on it’s own. Thanks so much for being there when I needed you the most!

Linda October 4, 2011 at 6:57 pm

Hi Gavan,
I made the spaghetti squash with cherry tomatoes for dinner… sauted some excellent local shrimp (I’m from Charleston, SC) to toss in and it was delicious! Even my pasta loving husband said it was delicious. He’s going out of town tomorrow for a couple of days and I think I’m making it again for myself tomorrow night!
Thanks!
Linda
p.s. Robin Quivers turned me on to your delicious website and I follow you on twitter to get good ideas for supper that night.

Gavan November 29, 2011 at 11:37 am

Hi Jeanne, thank you so much for the kind words. I’m quite partial myself to the spag squash so much so I usually cook some a leave it in the fridge so I can pull together a quick bite.
You’re very sweet to get in touch and I appreciate the support. Cheers. G

Gavan November 29, 2011 at 11:39 am

Hey Linda, thanks for getting in touch and I’m with you on the squash. I love the stuff too. My wife Christy and I were in Savannah recently and I had some great shrimp there too. I hope all is great. Cheers G

Kevin Hogue October 2, 2013 at 1:42 pm

Hey, I just found out about this series and love each episode. Have never bought a squash in my life as I never knew just how to cook it correctly. This changed my mind, and with Fall approaching, I will be doing several of your recipes. Just purchased Robin’s book and hope you are planning some new episodes to coincide with that book ?? Thanks for the vegucation!

Gavan January 14, 2014 at 1:07 pm

Kevin, apologies my man. I’m way behind on my responses. Thanks for getting in touch. I don’t have any recipes in Robin’s book which you probably figured out by now but I’m sure there are some good ones in there.
Keep trying new stuff though.
Cheers Gavan

Leave a Comment