Earlier oday I wanted to have a light dish for supper but with an Italian twist. Whilst accompanying my mom in her grocery shopping, I came across...the spaghetti squash. Hallelujah, I found my craving solution! I've seen on countless cooking shows and read several recipes on how to prepare this type of stringy noodle squash and so I decided to go ahead and try it out; there is always a first for everything.
It was fairly simple, preheat oven to 375 F; slice squash in half and remove pits and seeds; brush with olive oil on skin side and flesh side (I also did some pre-seasoning with salt and pepper); place squash halves skin side up and bake for 45-60 minutes until tender. After cooking, leave to cool down a bit and using a fork, gently pull the strands of squash away to form "spaghetti noodles". And what better way to eat spaghetti than with some creamy tomato sauce, spiked with a little brandy and studded with juicy button mushroom chunks-YUM!
I topped everything up with shredded Gruyere cheese, which is very strong and savory, giving the dish that extra "kick" in flavor. I can definitely go on a spaghetti squash diet if I want to, it's simply delicious!
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