The Rider

November 18, 2010

Spaghetti Squash and Spaghetti: An Autumn Delicacy

Filed under: Recipes — The Blog @ 6:01 AM

It’s autumn, which means the winters squashes (shouldn’t they be called autumn or fall squashes?) are ripe and ready … and delicious.

They’re also very nutritious … low in fat, high in vitamins … and perfect for the healthy, on-the-go lifestyle of our Pelotonia riders. So, what the heck, I’ll share my super-secret recipe for spaghetti squash and spaghetti. I did a Google search and couldn’t find a similar recipe, so I’m going to say I invented it. If someone else already did, I apologize.

Be careful when you cut your spaghetti squash in half

Start with a medium-sized spaghetti squash. Cut it in half the long way (be really careful, they’re hard to cut), scoop out the seeds and put the two halves in a roasting pan. Fill the pan with about half an inch of water and place in a 375-degree oven for one hour.

Be careful when you take them out … they’re hot! I won’t make that mistake twice. Let them cool for a while, then, with a large spoon, scrape out the “meat,” which will fall apart into spaghetti-like strands (hence the name). Put the strands in a bowl and set aside.

Next, sauté some chopped onions (a medium-sized one will do) and garlic (half a head) in olive oil – with salt and pepper – until they become soft. Add the zest from one lemon, and then the spaghetti squash, the juice from the zested lemon and some grated parmesan cheese.

Optional: Saute some red pepper with the onions and garlic. If you like a little heat, add some red pepper flakes.

While all this is going on, bring a large pot of water to a boil and toss in a box of pasta. I prefer thin spaghetti, and like to break it into shorter pieces before I toss it into the pot. This way, the spaghetti squash and spaghetti will blend together seamlessly. Barilla just came out with “cut spaghetti, which is spaghetti already broken up into short pieces.

Toss the spaghetti into the spaghetti squash mixture with about a third of a cup of the water from pasta pot. Optional: one tablespoon of butter. I only add this if I’ve ridden that day.

Garnish with toasted, chopped walnuts. You can also add some fresh parsley. This should serve four.

Give it a try and let me know what you think.


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