Winner Loser or Meh
If I ever make spaghetti squash again, the ONLY way I will ever do it is in a crock pot. So.Much.Easier. The texture and depth of flavor of the strands So.Much.Better. If you love spaghetti squash, you will love it even better made in crock. The crock method yielded richly flavored dark textured strands. All the squash meat released instantly - all the way to the rind. I had spaghetti squash once before. Then, the strands were crunchy and I did not care for it. Then, cutting the squash before cooking was a pain in the ...(well, you get it). Now, no cutting until it comes out and it almost cuts itself.
I love that this meal is made 100% in a crock. The toppings were tasty, but the combined flavor profiles were not the best. The sweetness of the squash needed some different flavors. If I make a spaghetti squash again, I may try something with feta, sun dried tomatoes, and pine nuts.
I used my large oval for this.
- 1 small spaghetti squash
- 1 Tbl teaspoons butter or olive oil
- 2 tablespoons chopped fresh sage
- 2 cloves garlic, peeled & chopped or 1 tsp chopped garlic (I used Christopher's jarred)
- 1/4 cup pine nuts
- 1/2 - or more cup fresh grated 3 cheese Italian blend (I used Romano, Parmesan & Asiago)
- salt and pepper to taste