Spaghetti Squash & The Secret Sauce

Halloween is right around the corner!!!
How fun and exciting for all the little kiddies!
I only got to enjoy a year of dressing up and trick-or-treating in my childhood. I arrived to the US when I was 11 and by age of 13 I had sprouted to a hight of 5 feet and 8 inches and trick-or-treating was no longer an option as I saw it. Towering over my pears as I did, I didn't want to be mistaken for their chaperone. So my Halloween adventuring ended too soon.
Now that I am grown up Halloween is fun again!!
Now it's all about pumpkins and squashes for me!
Many people use them as decoration only: put them outside, carve them, or paint them and then dispose of them. How sad!! I'm really considering driving down my street after Halloween to look for unwanted pumpkins on the side of the road. Or put an add out on Craigslist: "I'll come get your pumpkin if you don't want it" Hmm... No... probably not.


Though I have several tasty recipes for cooking a pumpkin (which will be featured in November), this particular one is for squash, Spaghetti Squash, to be exact, and the sauce that will make you crave it for weeks after!

I have been preparing this recipe for me and my hubby for a while. We love it!! It's so light and healthy but so tasty as well! That is why I wanted to share this recipe with you! Tasty food doesn't have to be bad for you! :)

I got my spaghetti squash at the Farmers Market and usually this particular squash is a yellow color. But mine has a little green in it. This one must have zucchini relatives. :)
It looks all soft and pretty on my photo however it is as hard as a rock! Spaghetti squash has a really hard skin on it, which is always a challenge to cut. Even worst if you try to peal it first. I wouldn't recommend doing that as i've done it and almost broke my potato peeler and thumbs. Plus it's easier to remove the skin after cooking, right before serving it.

The best way to cut a squash


Get a knife with a long, thin blade and have your male friend do it for you.
Stab it in the center and push push push down then turn the squash over and keep cutting till you cut it all the way.

This recipe is for 2 people (who like to eat) so I used half of the squash and put the other half away for another day.  

You will need to split the half into two more halves before you start scooping out the seeds.

Squash seeds are just like pumpkin seeds. If you like pumpkin seeds like me, instead of tossing them you can dry them by spreading them on to a paper towel and store them in a dry place, which for me was the top of the refrigerator. Leave them for a week or so then roast them on your pan with a little bit of salt. They are tasty and good for you! 

When you are done scooping out the seeds you can cut the half of the squash one more time so you have 4 sections. 

Steam the Squash 

I've heard of people roasting it in the oven, and i've tried that before too. I prefer steaming over roasting because roasting requires to much of your attention. Steam is less hassle and allows you time to prepare your sauce! 

Steam in your big soup pot. 

You will fill your pot with 6 cups of water and steam for 30 to 35 minutes on medium. 

Cover with a lid to preserve the water. 

Having a fancy, steam-control-lid would be a bonus but I don't have one so what I did was I slanted the lid a little so that there is a crack for the steam to escape through. 

Note: You might want to check on the amount of the water left in the pot about 25 minutes into the steaming. There have been a few times when I scorched my poor pot because all the water has evaporated.

The Secret Sauce

While your squash is steaming you can get your sauce prepared.

What you will need for the sauce:

* 1 Avocado

* 1 large Garlic Clove (or 2 small)

* 2/3 of a cup of Milk (or any milk substitute)

* 1 teaspoon of Basil herb (or a small bunch of  

   fresh basil)

* 1 teaspoon of Sea Salt (or 1/2 teaspoon of 

   regular salt)

* 1/4th of a cup of Parmesan Cheese

* 2 tablespoons of Veganaise

* 1 tablespoon of Olive Oil

Dice your avocado and garlic then throw all of the ingredients into a food processor all at once and blend and pure it till it is all well blended. Your sauce should look and have a consistency of guacamole. 

Back to squash

When your squash is ready it will become stringy. Poke it with a fork and you'll see it separate into spaghetti like strings.

Serve it!

It should be really easy to separate the skin from the meat of the squash. All you need to do is scoop it out with a spoon and toss the skin.

Sometimes I like to take a fork to the squash and separate the strings so it looks more like spaghetti.

Now scoop out some of the sauce and plop it on top of the squash and you're ready do eat!!

Hope you enjoy this recipe and keep making it for a while! :)