I was finally able to check out a little spot that my hubby frequently grabs lunch when running his work errands. I didn’t get the Spaghetti Squash Purée but my husband did and after taking a bite of his, I was bummed I didn’t get it. I pretty much told myself that it was a ‘must-do’ when I got home!
Of course we all use spaghetti squash for a mock spaghetti, which is great and one of my favs! But why haven’t I ever thought to make a mash/purée out of it?? We all make mashes from butternut and acorn squash….so what took me so long to try a spaghetti? Probably because of the stringy strands, right? Well, it’s seriously just as easy to purée a spaghetti squash as it is any other one.
I don’t do it as often as I’d like but I really try to use ingredients in different ways so it’s not the same ol’. For instance a zucchini — you can spiral to use in place of spaghetti, slice and roast, coat and fry and even mash it. There are many ways to use this vegetable so you don’t get the feeling of having the same things each week. I have even “riced” asparagus (recipe here) to change that veggie up and it was delish! I’m glad I found a new way to use a spaghetti squash. And btw, I loved this purée both hot and cold! So even though we are hitting the summer months, it can definitely be made to have on hand for a quick lunch or side for dinner 🙂
- 1 medium spaghetti squash
- 1-2 tbsp avocado oil
- Salt
- Garlic powder
- 1 tbsp ghee
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes
- 4 strips of bacon, crumbled
- 2-4 tbsp sliced green onions
- Preheat oven to 425 degrees.
- Cut spaghetti squash in half, scoop out seeds and brush avocado onto flesh side of squash. Season with a sprinkle of salt & garlic powder.
- Lay on baking sheet, flesh side down and make at 425 for 40 minutes.
- When done, let cool a bit so you can handle and scoop out the strands.
- Scoop out flesh from skin and place into high speed blender. Let it go! You want a creamy texture.
- Add the ghee, salt, garlic and red pepper flakes (if using) and pulse a few more times.
- Serve warm with sprinkles of bacon bits and sliced green onions.
- *It's good cold too!
I have a question about spaghetti squash that doesn’t really have anything to do with this post. When I make spaghetti squash it has a lot of moisture, which I’m sure is totally normal. How can I get rid of some of the moisture? I love the taste but the amount of mushiness kills me! Can I sauté it before I use it in a recipe?? I love your blog and your instagram! I talk to you from time to time on instagram….I’m jsmpaleo 😉
Hi Melissa! I know jmspaleo! 🙂 So! Spaghetti squash is pretty tricky with the water content. I have run into the same issue from time to time. I find that roasting the squash, flesh side up helps a little. You can also salt a little after cooking, scrape out strands & let them sit on paper towels, colander or cheesecloth as the salt draws out moisture. I will let my strands sit in a colander while I prepare other foods. Also, scraping seeds out before cooking helps. And one other thing – if using sauce, let it come to room temp and ladle over squash and not mix in with squash. The stands will continue to cook with a hot sauce and produce more water. I usually mix my sauce with meat and top the spaghetti squash off vs. mixing it all together. Over cooking makes a mushy squash so maybe cut back on time a bit. Hope that helps! You’re not alone tho ….it’s just trial and error and honestly, what works one day may not work the next – depending on size/sauce and ripeness 🙂
Thank you so much! I’ll give it a try this weekend ??