Spaghetti Squash

Spaghetti squash is so fun – I don’t know about you, but I wouldn’t see this:

…and think “Yeah, if I cut that open and bake it, it will look like a great pasta substitute!” I’d expect it to be like a pumpkin or a butternut squash or something, with flesh that is more meaty than stringy. And knowing it was “stringy” might not really sound like something that would be “tasty.” But it is! It doesn’t really taste like pasta, but it does work quite well in place of noodles in casseroles or just on a plate with marinara sauce. Sort of earthy but sweet with a slight crunchiness to it. Almost like hash browns in texture.

It’s also really easy to prepare. Just cut it in half:

Scoop out the seedy part in the middle – so far it looks like a regular squash, right?

Then chop up some garlic and spread it all around the inside. You could also spread a little bit of olive oil over the insides.

(Side note: the squash did not actually change color as I prepared it. I may want to work on my color processing consistency. Or buy magical color-changing vegetables so I don’t have to feel responsible.)

Then place the halves cut side up on a cookie sheet and roast for about an hour at 375 degrees – until you can easily scrape the fleshy part down with a fork. It should look something like this:

(OK, this time it had actually gotten darker in the hour it was in the oven, so it’s not quite my fault.)

Just scrape as much of the flesh into strings as you can and then stir it all together to mix the garlic around. Scoop it onto a plate (I’d say one squash makes enough “pasta” for about 4 servings) and top with your favorite pasta sauce. It’s low carb, low calorie, gluten free, and delicious!

Spaghetti Squash Pasta (Vegan, Gluten Free, Soy-Free, Low Fat)

Serves 4

Ingredients:

  • 1 spaghetti squash
  • 8-10 cloves garlic
  • 1 tsp olive oil (just enough to lightly coat the squash)
  • Your favorite Marinara Sauce recipe

Directions:

Preheat oven to 375 degrees. Cut squash in half and scoop out the seedy insides. Lightly coat exposed squash with olive oil. Roughly chop garlic and spread all around the inside of the squash. Bake for about an hour, or until you can easily pierce the squash with a fork. Remove from oven and let sit for 10 minutes. Using a fork, scrape the flesh away from the skin and stir to mix in garlic pieces. Scoop onto a plate, cover with marinara sauce and serve immediately. (Don’t add the sauce until right before you serve it or the squash will get too soft.)

 

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