Who can resist spaghetti noodles? I see advertisements for appliances that will turn vegetables into spaghetti noodles, but Mother Nature has done it for us in a most convenient way.
Spaghetti squash may be the easiest way on earth to produce a delicious pile of goodness on your plate. It need be only baked or steamed – I’m using the InstantPot for everything these days, it seems – and this glorious side dish is yours with little fuss.
The potatoes? Oh, those were also done in the InstantPot. Fill it up with potatoes and enjoy many low-fuss side dishes like this one. I just cut the cooked potato into eighths and browned them a bit.
Some of the meat we have been having this week was done in the Nesco Roaster, which is another very versatile appliance. I did pork chops in the Nesco and the roast beef in the InstantPot – both at the same time. The resultant pile o’ meat allows me to offer a varied menu for each meal, with very little effort to get it together at the last minute.
As I look at the picture now, I can visualize any number of toppings for the potatoes – a small drizzle of Bleu Cheese Dressing comes to mind immediately. That would have really added a nice bit of pizzazz to them – or maybe a bit of Jalapeño Ranch???
The black specks everywhere are my current crush – Penzey’s Chicago Steak Seasoning. It has different peppers, with just a smidge of lemon, a bit of a garlic and onion presence that is almost not there, and an almost indiscernible hint of hickory smoke. In the aggregate, this is a delightful sprinkle. I can see this trial sized bottle is not going to last very long!
Adventures of Dorrie Anne 
My first experiences eating spaghetti squash (from someone else’s kitchen) were underwhelming. I now know lack of seasoning (butter?) was the reason.
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It is definitely a huge favorite of ours. And – YES – butter. It coats the strands just as deliciously as it does to real pasta noodles. I’m really loving what my new pepper stable is providing in the way of interesting takes on many veggies. I’ve had citrus peppers before, but somehow the ones recently acquired from Penzey’s are just the bees’s knees! ;->
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Judy. It looks so yummy! I eat fish once or twice a week but no meat. looking at your picture I miss the GRAVY!!! Squash is so available this time of year. I had some last night with a sauce like Alfredo, good. LOVE your ideas and pictures !
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I tried it a few times and was not converted. Made a lovely soup from it though. 🙂
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Converted to what? I use it as a vegetable, as shown, not as a spaghetti noodle substitute.
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I’m going to have to look into this InstantPot of which you speak! Thank you for showing this – I know spaghetti squash is good for you but I’ve never really known how to make it. Since I love pasta, that’s a good alternative.
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The InstantPot is a wondrous thing! The three-quart size is incredibly useful. I use it for so many things. I’d be lost without it now.
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I have never seen this kind of squash, looks very interesting, virtual hugs, Mitza
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It looks like a normal squash on the outside, but when cooked, the “meat” on the inside is scraped away from the shell with a fork, and it separates into those spaghetti-like strands. They are crunchy and delicious, requiring only butter and salt & pepper to be spectacular!
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Looks so good. I love penzey’s spices. I just wish the location by me hadn’t closed 😦
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It would be fun to browse, but I just mail the order. They have great specials and fast service.
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I agree. But there was something special about going in and sniffing everything
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I’d love to try it!
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