I have grown quite fond of serving Chicken Piccata (and Chicken Marsala) over spaghetti squash. I am not alone, my entire family prefers spaghetti squash over pasta in this scenario. When I was counting Weight Watchers points, spaghetti squash took center stage as a substitution for pasta for other sauces as well. Prepared without butter, spaghetti squash scores a zero on the points scale versus five points for one cup of cooked noodles. You can easily omit the butter, but do not skip the sea salt and black pepper. The simple seasoning really amps up the flavor and helps to cut the inherent sweetness of the squash.
Faux Pasta: Spaghetti Squash
Although I prefer to bake spaghetti squash, it can also be prepared successfully on the stove top.
1 large or 2 small spaghetti squash
a couple of pinches sea salt
freshly ground black pepper
1 to 2 tablespoons butter, optional
1. Preheat oven to 375°F. The squash can either be baked whole, or cut in half.
2. If left whole, puncture the spaghetti squash with a meat fork or the tip of a chef's knife. Place the squash on a cookie sheet lined with aluminum foil. Bake for approximately 45 minutes. The squash is done when it can be easily pierced with a dinner fork.
3. Let cool for 5 or 10 minutes, and then slice in half with a large, sharp knife. Remove and discard seeds. Shred the flesh of the squash with the tines of a fork. With a knife, glide the butter over the tops of the shredded squash; sprinkle salt and grind pepper. Toss the squash with tines of a fork and serve immediately.
Carefully cut the spaghetti squash in half. Scrape the seeds and discard. Place the squash halves, cut side down on a cookie sheet lined with aluminum foil. Bake for approximately 45 minutes. The squash is done with it can be easily pierced with a dinner fork. To cool, turn the half over. Spread with butter, if desired, and sprinkle with sea salt and grind pepper. Drag the tines of a fork through the flesh and gentle stir to distribute the butter, salt and pepper. Serve hot.
With a large chef's knife or cleaver, cut the squash in half lengthwise. Scrape out the seeds and discard. In a soup pot, place the halves along with approximately one inch of water. Bring to a boil, cover, and reduce heat to medium low. Cook for about 20 minutes until the squash can be easily pierced with a fork. Remove from pot, cool slightly and then shred the flesh with the tines of a fork. Season as described above and serve immediately.