By just treating spaghetti squash like spaghetti, you have lots of options. Here I’m pairing it with some of Paul’s beautiful eggplant. I’m grilling my squash and eggplant, but you can roast both in a 350 degree oven for about 30 minutes. If you haven’t tried burrata, treat yourself, it’s amazing!
- 1 spaghetti squash, cut in half the long way (scoop out the seeds)
- 1 eggplant, cut in half the long way
- Olive oil for brushing
- Salt and pepper
- 8 ounces burrata or mozzarella, torn into ½” pieces (smoked mozzarella, feta or even chèvre would work)
- 1 large tomato, cut into ½” cubes
- ½ cup basil, chopped (mint would be fine too)
Heat a grill to medium. Brush cut side of squash and all of eggplant with oil. Grill turning the eggplant occasionally, until they are both tender. This will take about 25 minutes. Check doneness by running a fork through the squash, it should be tender (same for eggplant).
Scoop out the strands of the spaghetti squash and large serving bowl. Coarsely chop the eggplant and add to the eggplant with the tomatoes, burrata and basil. Toss to combine, serve and enjoy.
I haven’t tried it yet, but I’m working on using the spaghetti squash as a substitute for rice noodles in Pad Thai. What do you think?
I’ll let you know how the pad thai experiment goes, but it may not be until next weekend.
Oh, I love how simple this dish is. I don’t use spaghetti squash as much as I should as a substitute for pasta. I’m interested to see how your pad thai experiment works with it!