by Sugar | Kill
Made this for the first time two days ago. I was afraid that, like most vegetables, it would mush up and not have a pleasant texture, sort of like when you cook zucchini for too long.
HOWEVER, it came out pretty damn dericious. I have yet to try it with a tomato based sauce, but I think that even with a little olive oil and salt/pepper, it was pretty damn good. This is a primer recipe for other recipes I’ll be experimenting with, mostly ones where you would usually use pasta.
Pre-heat oven to 400 degrees. Cut the stems off the squash and slice in half lengthwise. Season with a little olive oil and some salt and pepper to get the flavors juicing in the oven. Plop face down on a cookie sheet or glass pyrex…. and pop it in the oven!
After about 60 minutes, pull out the goodies, flip over, get some gloves on, grab a fork… and scrap the insides like a mad man. The strings should come out fairly easily. That’s it!
As a trial, I dabbed some pesto and romano blend cheese on the squash, and added some tasty chicken sausage from Trader Joe’s. It tasted much better than the picture suggested, I promise 🙂