Spaghetti Squash and Marathon Signs

by - Friday, October 29, 2010

Before we dive into this week's recipe, here's a look at my art project from last night. By the time I was finished with these signs, my hands were covered in blue paint.


For my bloggers running MCM

For all the runners. Thanks to everyone who gave me awesome sign ideas! This one came from Monika!

I'm pretty happy with the way these turned out. MCM runners keep your eye out for me! I'll be near miles 10.5, 15, and 19.5.

Onto cooking.

This week I wanted to try making spaghetti squash. I've read a lot about people swapping pasta noodles for the squash "noodles" and I wanted to give it a try.

Since I had no clue where to start I turned to Google and found a pretty simple way to tackle the squash.

Step 1: Pierce the squash skin with a knife so it doesn't explode in the oven.
Step 2: Place squash in the oven at 375 for an hour.

Place squash on a cookie sheet.

(The rest of this will be tricky because it's hard to handle a hot squash with oven mitts, but I managed to survive without any horrible injuries.)

Step 3: Remove squash and cut in half.
Two halves of a squash

Step 4: Scoop out the seeds and gunk in the middle.
Empty center after seeds were scooped out

You can roast these seeds just like pumpkin seeds.

Step 5: Scrape at the squash with a fork and the "noodles" will begin to separate.

Empty squash shells after noodles have been scraped out.

Squash noodles

Once I had the spaghetti squash taken care of, I set the "noodles" aside and began working on the rest of the dish.

I chopped two red peppers and added them to a jar of spaghetti sauce over medium heat.

Peppers and spaghetti sauce are really good mixed together.

Once they were warm, I topped my spaghetti squash noodles with the peppers and sauce and sprinkled it with a little bit of cheese.

Finished product!

I thought this dish came out really well. The squash noodles were much crunchier than I expected them to be, but I liked the crunch. The BF thought the noodles would have worked better in a creamier sauce instead of a red sauce, so I may try that variation this weekend with the leftover noodles.

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