Out of all the variety of squashes out there, spaghetti squash is my favorite by far. If you’ve never tried it I highly recommend it.
Spaghetti squash is high in nutrients, including folic acid, potassium, vitamin A, and beta carotene and is low in calories (Wikipedia). Once it’s cut open, it contains many seeds similar to a pumpkin that you scrape out. The interior flesh is solid but once cooked, the flesh is easily scraped with a fork into strands similar to spaghetti. It can be used as a substitute for pasta, salads, or side dishes like the one I’m going to describe below (apologies for the blurry photos).
salt and pepper
6-7 riped tomatoes
2 cloves garlic
fresh tarragon (optional)
Preheat the oven to 350 F. While the oven is preheating, halve the spaghetti squash lengthwise and scoop out the seeds and membrane. Drizzle olive oil over the prepared flesh and season with salt and pepper. Place the squash cut side down on a baking sheet and bake for one hour. While the squash is baking, dice up the tomatoes, garlic, shallot and basil. Over medium heat, add a bit of olive oil in a pan and add the garlic and shallots stirring until fragrant, approximately 1-2 minutes. Add the tomatoes to the mixture and cook until the majority of the tomato juice is absorbed. Remove from heat and add in 1-2 teaspoons of fresh basil. After the hour is up, allow the squash to cool to allow easier handling. Using a fork, scrape the flesh and stir a bit to evenly distribute the olive oil, salt and pepper you added in the beginning. Using a food ring, add half of the spaghetti squash, top with the tomato mixture and top it off with crumbled goat cheese and a few leaves of tarragon for garnish. Slide the ring off and enjoy!