Oh man, you have no idea how excited we were to spot spaghetti squash in a grocery shop on Commercial Drive! For anyone wondering where the paleo posts have gone, one way or another, something I’ve done precious little of since we moved is cooking.
But, having hunted high and low for spaghetti squash in Guildford and somehow never found it, there was no way I was walking on by and waiting for a more convenient time to give them a try!
Of course, I had absolutely no clue how to cook them! Hurrah for Google… and hurrah for ridiculously easy, ridiculously tasty food!
There are several ways to make this, but the way I chose meant cutting the squash lengthways, scooping out the pulp and seeds (you can toast the seeds in a low oven if you’ve a mind to), then baking them face down on a roasting pan for about an hour at… oh, wait, new country means new temperature scale! I’m going to say it was about 375ºF or 290ºC. For probably around an hour. I kind of lost track of time making the sauce.
Either way, this is how it looked when it came out of the oven. Poke a fork in it and you’ll instantly know whether it’s ready or not.
Now comes the fun bit! Take the aforementioned fork, and work your way along the long sides towards the middle. The guide I read said to go top to toe, but my way seemed way easier and got more flesh out overall, so… whatever works for you, I guess?
Voila! One perfect serving of noodles. The skin could easily double as a bowl, if you wanted to try these on a barbecue. Given I’ve unexpectedly found myself in very unfamiliar territory when it comes to grocery shopping over here, I was pretty damn pleased with the bolognese sauce I made to go with it, too.
I assumed it’d need a bit of butter to flavour the noodles, but I really needn’t have bothered – they taste glorious just as they are. Definitely going to become a household staple once we’ve moved!