I love to use spaghetti squash as a substitute for pasta. The noodle-like shape and soft texture sometimes make me forget that it is not pasta. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch. It took me a few years to actually make it because I would see it at the store but have no idea what to do with it when I got home. I was intimated by the unknown. Now I kick myself for waiting so long because preparing this really couldn’t be easier. It takes a little bit of time but not a lot of work. I’ve heard of people microwaving, boiling, and even using the slow cooker to prepare this but my favorite way is to bake it. I also know that some people cut it before but I’ve found it to be too hard and I like to wait until after when it is soft.
I took step by step photos of this but have searched my entire computer and can not find them anywhere. I don’t know where they have disappeared to but I still wanted to post how to do this because tomorrow I am posting a “skinny alfredo” recipe using spaghetti squash.
- Preheat the oven to 375.
- Wash your squash.
- Pierce the squash 5-10 times with a sharp knife to allow the air to vent.
- Place on stone or cooking pan.
- Cook for 1 – 1 1/2 hours until you knife goes in easily.
- Pull out and let sit for about 20 minutes to cool.
- Cut in half (lengthwise) and spoon out and discard seeds.
- Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!