Spaghetti Squash Dinner

In the final weeks of our CSA we were getting tons of squashes, one of which was spaghetti squash, the flesh of which basically turns into spaghetti when you start scraping it out.  With this, I let Nick be the guinea pig and figure out how to make this squash into a meal.  Using the ever popular Gojee, Nick found a recipe for "Mexi Squash" from the Sprouted Kitchen.

To being, Nick cut the squash in half, pulled out the seeds, placed the halves face down on a baking sheet and put it in a 375 degree oven for about 50 minutes.  Once tender, he allowed the squash to cool a bit.

Cooling Roasted Squash

While the squash was resting, Nick combined the juice of two limes, olive oil, 2 teaspoons of minced garlic, 1/2 teaspoon of cumin, a sprinkle of red pepper flakes, and some coriander in a small bowl.

Dressing!

Using a fork, Nick scraped out all the spaghetti goodnesss from the cooled squash into a large bowl.

Scraping out the spaghetti

Nick then added the sauce and a handful of feta crumbles to the bowl with the squash and combined.  You could also use a mexican cheese here, but since they didn't have any at the store that night, the recipe said feta would work just as well.

Dressed Squash

To beef up this dinner, Nick seasoned some chicken with the zest from the 2 limes, salt and pepper and put it on the Foreman Grill to cook through...

Some Seasoned Raw Chicken

...and then topped the mexi squash with the grilled chicken.

Dinner is ready!

Spaghetti squash is a really fun vegetable (well, technically, a really fun fruit,!) that offers the same concepts of a pasta but is way healthier.  With a crunchier texture, I liked the change up, but I will say, sometimes there really is no substitute for straight up pasta!