Sunday, October 27, 2013

Spaghetti Squash

Spaghetti squash is my favorite pasta substitute.  It is a great low carb alternative.  If you ask my mom, she fed it to me when I was little with cinnamon and sugar, but I don't really remember this.  I was reintroduced to it as a dietary alternative when I started watching what I ate in order to lose weight.  If you're like me when I first started cooking with my health in mind, you have no idea how to cook or season certain vegetables, and spaghetti squash was one of them.  I did some research when I first made it, and like most of my other recipes, I found the answer on Instagram!  Instagram has basically become my go-to for food ideas.  Anyway, I thought I'd share with my small blog following how I prepare my spaghetti squash.

1. Preheat your oven to 375 degrees Fahrenheit.

2. Take a spaghetti squash (pictured above) and cut in half lengthwise.  This is extremely difficult if it isn't fairly ripe.  I used a fairly large knife for this giant squash.  Be very careful so as not to cut yourself and if necessary, cut one side and then the other.

3. De-seed the center of the squash.  It looks a little stringy with pumpkin-type seeds.  Pull all of that out and toss.

4. Place the two halves facing up in a pan with an inch or two of water.

5. Bake for about 30-35 minutes depending on the size of your squash.  This big one took about 45 minutes.  When it is done a fork should be able to easily be inserted and pull away strings of the squash that look like spaghetti noodles, hence the name.
Scrape all of that yummy goodness from the squash shell.  A serving of this deliciousness is one cup!!!
Once the squash is baked and forked out, you can prepare it exactly like pasta.  I have used it instead of noodles with marinara sauce or Alfredo sauce.

Experiment and make it your own.  Sweet or savory.  Whatever you want!!

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