Introducing spaghetti squash as... what else? Spaghetti!
Vegan, gluten-free, seasonal spaghetti, that is. I used all local and gifted ingredients for this squash-ilicious spaghetti.
~ spaghetti squash, local and organic
~ garlic, local and organic
~ yellow onion, local and organic
~ green onion, dehydrated, gifted
~ green onion, fresh, gifted*
~ garlic-infused olive oil, gifted
~ RealSalt, sourced near my home state
~ black pepper, from bulk into a reusable shaker
* You can keep green onions growing for a long time in a jar. Keep them in sunlight and replace the water frequently. Trim off the tops and they'll grow back!
Fill the pan with a couple millimeters of water (making sure the water seeps beneath the squash), so it will steam the squash. If you like, you can cover it to hold in the steam, but I didn't.
Bake at 350 F for at least 30 minutes, possibly longer. Check for tenderness with a fork - if the strands peel off easily and are 'al dente', it's done.
Check on your squash. Once it's cooked to tenderness, you can scrape the spaqhetti squash into the pan with the onions and garlic. Optional: Add a sprinkle of dehydrated (or fresh) green onions. Turn the heat to low and stir frequently until everything heats through.
You might like:
- Loco for Local: Winter Beet Casserole
- Loco for Local: Seasonal Pasta
- Loco for Local Florida: Seared Cilantro Tuna
- Farm Girl Rising
This post is shared at Seasonal Celebration Sunday, Monday Mania, Traditional Tuesdays, Fat Tuesday, Wildcrafting Wednesday, and Homestead Barn Hop.