I first came across spaghetti squash while in college at Oregon, when my roommate Zak pulled what I thought was spaghetti noodles in squash out of the microwave. He explained that it was “spaghetti squash”, and I thought he meant it was a dish called spaghetti squash. So I asked him how to make it, and he said, “just cut the squash and put it in the microwave or the oven until it’s soft.”
“And what about the noodles?”
Yesterday I mentioned that one of my meals over the weekend was spaghetti squash with pasta sauce, and I realized that, had I not gone to school in Oregon, I wouldn’t even know what spaghetti squash was. So today I’ve decided to do a little tutorial on one of my all-time favorite veggies!
Spaghetti squash looks and feels just like spaghetti, but has no wheat/dairy/gluten. It’s super simple to prepare and is full of vitamins and nutrients that you’d miss from spaghetti pasta! The one downside for us islanders? It’s expensive here. I got this 3 lb. organic squash for about $10 the other day. It was huge and made quite a few servings, but it was also a bit of a splurge. Personally, I gladly make the splurge every once in a while when I’m actually craving pasta.
Preheat your oven to 350 degrees.
Cut the squash in half lengthwise and remove the seeds.
Place the squash flat-side down onto a baking sheet. Bake for about 40 minutes, or until the tops begin to brown, then flip them over and bake for another 5 minutes or so.
Remove from the oven and allow to cool.
…Now the magic happens!
Using a fork, scrape the meat from the sides of the squash.
Plate and use as you please!
[I love how little waste there is!]
You end up with a perfectly delicious and nutritious alternative to pasta that has way fewer calories and doesn’t leave you feeling bloated!
I most often eat mine with veggie pasta sauce, but the options are limitless! With butter + garlic, in “pasta” bakes, with “cheeze” sauce, or even just plain with some herbs!
Have you heard of spaghetti squash? What’s your favorite way of preparing it?
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