These pop up in French supermarkets every year and I have tended to eye them with caution, but recently decided to have a go just to see what all the fuss is about.
I did ask The Google what to do with spaghetti squash before I started. People on The Interwebs appear to assert that it is “just like spaghetti” which is wrong. The only characteristic it shares with spaghetti is that it is long and spaghetti-like when you get the flesh out of the skin. A packet of spaghetti is nowhere near as difficult to get into as one as these, so you have to be determined, and it tastes of pumpkin, but the result is worth it.
I decided to make a mushroom sauce to use up some mushrooms and crème fraîche. I only used half of the squash and only ate half of that, so will have the rest for lunch tomorrow at work.
- One half of a ~1.5kg spaghetti squash
- Two or three large cloves of garlic, peeled
Start by cutting the squash lengthwise using a very sharp knife and a lot of care. Once the squash is successfully cut in half, spoon out the seeds as best you can, trying not to take too much of the stringy flesh.
Preheat the oven to “on”.
Pour some oil over the flesh of the squash and add some pepper, then oil a roasting dish and place the squash face-down with a few cloves of peeled garlic. I roasted mine for about half an hour before turning it onto its back and letting it cook a little more.
Then make your sauce:
- 150g mushrooms
- One medium onion, chopped
- Two or three medium cloves of garlic, finely chopped
- As much parsley as you can be bothered to pick in the driving rain
- One or two large tablespoons of crème fraîche
Gently fry the onions and garlic in butter. Chop the mushrooms and add them to the frying pan, adding more butter if necessary, and seasoning as you go. Add the parsley and fry gently until the mushrooms are cooked, then add the crème fraîche, grind some in some more pepper, and stir. Leave to simmer gently so the majority of the juices are absorbed by the mushrooms.
Take the squash and remove the flesh from the outer skin using either a fork or a spoon, so that the flesh comes out in strands. You can scrape around the squash (not lengthwise) using a fork or if the flesh is nicely cooked, scoop it all out with a spoon.
If the garlic has not burned, mash it with the back of a fork and mix it into the squash with a little salt and pepper, then serve the mushrooms and eat with crunchy bread.
The pot really needs updating and I have a ton of receipts to go through. In the meantime, though, the squash came in at 4,07€ (2,55€/kg) and I have used half of it. The mushrooms were 1,33€.