Over the weekend I bought a spaghetti squash while I was grocery shopping. I wasn’t exactly sure what I was going to do with it, but I figured that would come to me. This morning, I was checking my Pinterest feed and one of the first items on it was a recipe for Garlic Spaghetti Squash with Herbs from Pinch of Yum. (FYI, my morning ‘news’ routine goes like this: Instagram –> Twitter –> Facebook –> Snapchat –> Pinterest if I have time. Social media is no joke, people.)
I figured it was a sign, so I pulled up the recipe tonight, ready to cook. However, my meal prep skills aren’t the best, so I had failed to realize that I needed Gruyere cheese. And fresh basil/parsley. And that the vinegar was supposed to be white wine vinegar.
Yup, I kill it in the kitchen. But one thing I do have going for me is my resourcefulness. Since I didn’t have any cheese from the Swiss family, I decided to use feta since it’s one of my favorite things ever. I’m sad to admit that I’m not a big fan of fresh basil or fresh parsley, so I shook in some flakes of the dried versions instead. I quickly Googled a substitute for white wine vinegar, and it said that rice vinegar would be fine.
As for the pine nuts, I realized right before the last step that they were supposed to be toasted. Rather than heat and dirty another pan, I just slid the spaghetti squash over in the current pan to make room for the nuts and toasted them right there in their little spot. Worked like a charm. 😉
So basically, my meal probably tasted nothing like the recipe intended, but I linked it anyway to give credit where credit is due!
The final product was very yummy and super filling. Well, maybe it was filling because I ate the amount that was intended for two people. But hey, it’s just squash, right?
Before this Pinch of Yum recipe, I had only ever cooked spaghetti squash by topping it with cheese and sauce and baking it in the oven. So even though I didn’t follow this recipe super closely, it opened my eyes to all the possibilities!
What’s your favorite way to cook spaghetti squash? Give this recipe (or my variation of it!) a try when you’re lacking inspiration!