Spaghetti squash - two ways
My American friend Liz mentioned a magical vegetable to me the other day - spaghetti squash. I'd never eaten it before (I'm also not sure I've even eaten squash) but she showed me a picture of how it turns out when it's cooked, and I couldn't resist. Of course Whole Foods Giffnock had it, so I popped in on Wednesday and picked up some. For a 1kg squash it's about £3, which for us made 4 main meals so I was pretty happy with that!
The first recipe I tried was from Steamy Kitchen as I wanted to see what the squash actually tasted like. It was pretty easy to cook - I stabbed it a few times, microwaved it for about 4 minutes, cut in half and then baked it for 30 minutes.
This served two for dinner (with a side salad of pasta, chicken and rocket) using just half of the spaghetti squash.
The next day, I was inspired by Stupid Easy Paleo on instagram to make rosti. I figured spaghetti squash and bacon would be perfect! I put the spaghetti squash in a bowl, added one egg and then added some chopped bacon. The first batch I cooked, I put bacon on top but I made a second batch with bacon mixed in. They were equally yum so it's really just what you prefer!
The mix was quite wet, so flipping it was harder than usual but didn't collapse so I call that a win.
I got more spaghetti squash so I will do an update to this post to show you how to shred it (ohhh, video post!)!