Spaghetti Squash Recipe with Raisins


When I was a kid & even as a teen, I hated squash.  It didn’t matter what kind it was, I wasn’t interested.  You can ask anyone in my immediate family & they will gladly tell you they never thought they’d see the day that I willingly ate squash.butternut squash halves

My how things change as we grow up!  Over the past two years, I’ve fallen head over heels in love with butternut squash & I’ve also come to enjoy acorn squash as well as both yellow summer squash & zucchini.  Additionally, this spring I discovered something called kabocha squash at the farmers market.  Often referred to as a Japanese pumpkin, this type of squash is very similar to acorn squash but has a sweeter taste & a smoother texture.  Anyway, all that remained of the major squash varieties was the spaghetti squash . . . that is, until tonight.

This is a kabocha squash or Japanese pumpkin . . . if you can find them, they are delicious!

This is a kabocha squash or Japanese pumpkin . . . If you can find them, they are delicious!

Earlier this evening I chatted with a college friend with whom I hadn’t spoken in a very long time.  We got to talking about cooking & sharing recipes, so I started perusing the recipes I have copied & pasted into a Word document as my “digital cookbook.”  In so doing I stumbled across a Dr. Axe recipe for spaghetti squash, & for one reason or another I had a sudden desire to try it.  Off I rushed to the nearest grocery store to gather the necessary ingredients that I didn’t already have available, namely the butternut squash & raisins.spaghetti squash

I obviously did not think of this recipe myself.  I have to give credit where credit is due, so please see the hyperlink above for the recipe itself from Dr. Axe’s website.  But in case you, like me prior to tonight, are unfamiliar with cooking spaghetti squash, I’m providing a few pictures below to make things even easier.

This is what each half of the squash should look like after your scrape out the seeds.

This is what each half of the squash should look like after you scrape out the seeds.

When the recipe says cut the squash & half & lay it rind side up, this is what it means. I would recommend spraying or oiling the aluminum foil.

When the recipe says cut the squash in half & lay it rind side up, this is what it means. I would recommend spraying or oiling the aluminum foil.

I almost always get my groceries at Kroger, but Harris Teeter is actually the closest grocery store to me so I just went there for the 2 things I needed tonight. And I must say these golden raisins are sinfully good!

I almost always get my groceries at Kroger, but Harris Teeter is actually the closest grocery store to me so I just went there for the 2 things I needed tonight. And I must say these golden raisins are sinfully good!

My picture doesn't look nearly as pretty & appealing as the one on Dr. Axe's website . . . but I can assure you the final product was muy delicioso!

My picture doesn’t look nearly as pretty & appealing as the one on Dr. Axe’s website . . . but I can assure you the final product was muy delicioso!

P.S. I left out the gouda cheese because the only kind we have is sliced which didn’t seem quite right, plus I just felt like goat cheese was more than sufficient anyway.  If you don’t like goat cheese (I’ll admit it has a rather quirky flavor), an easy substitute would be feta or mozzarella.  I also used pecans instead of walnuts because I despise walnuts but love pecans.

In summary, this recipe fits my 3 criteria for being worthy of making & sharing:

  1. Easy!
  2. Healthy!
  3. Delicious!

Give it a try & let me know what you think!  Also feel free to check out the rest of Dr. Axe’s website.  He has tons of great resources for holistic/all-natural cooking & health.

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