What the Veg: 3 Ways to Cook Spaghetti Squash

Now that the weather is turning colder here in Southern Cal (well, kind of), I start longing for warm, comfort veggies.  For me, it is squash.  I love all the varieties, but the versatility and ease of spaghetti squash are a busy gal and mom's best friend.  It also looks so pretty!  The fact that my kids will eat it (okay, begrudgingly) and my husband actually asks for seconds (amazing!) are bonus points for me.  Here are three of my favorite ways to serve it up.

Note: For all of these recipes, you need to first roast it...Preheat oven to 400 degrees.  Slice spaghetti squash in half and scoop out seeds.  Place halves face down in a baking dish with about an inch of water.  Roast for about an hour until soft.  When cooked, scrape out the squash with a fork, creating lovely strings of "spaghetti."

Spaghetti squash and vegan meatballs

Top it: Make a batch of vegan meatballs (I love this grain and nut version from Veg News) and a your favorite homemade marinara and you have a healthier, lower carb version of "spaghetti" and meatballs.

Sauteed spaghetti squash with sundried tomatoes and basil

Saute it: Heat chopped fresh garlic in a saute pan with a tablespoon of olive oil.  Add in the spaghetti squash and heat until lightly golden.  Add in toasted pine nuts, sundried tomatoes.  Top with chopped, fresh basil.

Spaghetti squash salad with farro, dried apricots and hazelnuts

Toss it: Turn this veggie into an unexpected salad by tossing it with chopped, dried apricots (or other fruit of your choice, chopped hazelnuts (or your favorite nut), and farro (or other grain of your choice).  Make a simple vinaigrette or dress with your favorite salad dressing.  I like to mix 1 tablespoon of ume plum vinegar, 2 teaspoons of agave, and 1 tablespoon of olive oil for a sweet, yet tangy taste.

Do you have a spaghetti squash recipe that I should try?  Please share!