When it was on sale at the grocery store this week, I decided to give it a whirl. It can serve as a healthy (and fun!) alternative to pasta, providing 2 grams of fiber and only 42 calories per cup.
Initial preparation of spaghetti squash will be similar for most recipes. First, slice it in half. It’s a little tough – use a big knife and be careful! Scoop out the seeds and loose pulp from the center. Spray a little olive oil on the inside of the squash and place it cut side down on a baking sheet or in a baking dish. Cook at 375 for about 45 minutes or until the outside of the squash begins to soften – you should be able to put a fork or knife through the outer layer when it’s ready. Remove from the oven and let cool. Flip it over to the cut side and use a fork to scrape out the squash – it will naturally form spaghetti like strands (see mine below – sorry for the camera quality, hopefully getting a new one this week!).
From here, you can do a lot with the vegetable. I’ve seen recipes from southwestern style spaghetti squash casserole to spaghetti squash with garlic sage sauce. If you want an easy and tasty dish that’s quick, try my recipe below:
Spaghetti Squash "Pasta":
- 1 whole spaghetti squash
- 4 cups chopped tomatoes
- 3 cloves of garlic
- 1 large yellow onion
- 2 tbsp olive oil
- Parmesan cheese
Do you have any good spaghetti squash recipes? Share with us in the comments!