Attention pasta lovers!! Today’s healthy recipe is a perfect way to add more vegetables into your diet, while cutting carbs at the same time!
Spaghetti what??!… Spaghetti squash, the satisfaction of pasta with the nutritional benefits of a vegetable!
“I’ve never even seen one of those!” you say? Wrong. Spaghetti squash can be found at any grocery store, and you’ve probably walked by the bin a hundred times. But since you didn’t know what it was or how to cook it, you didn’t even bother. Let’s change that!
There are several ways to cook a spaghetti squash, but I like to bake mine.
- Preheat oven to 400 degrees
- Using a large fork or grilling fork, poke holes all over the spaghetti squash. This will help it bake through without having to cut it in half.
- Place the whole squash on a baking sheet and put it in the oven for 1 hour to 1 hour and 15 minutes (depending on the size of your squash).
- Take the squash out of the oven and let it cool.
- Cut the squash in half, length-wise. Be careful, as the inside may still be steamy!
- Scoop out the seeds from the middle and discard.
- Using a fork, scrape out the squash into a bowl. It should come out stringy, like spaghetti! Discard the shell when you are done.
Now you can use your spaghetti squash “noodles” just like pasta. Top it with your favorite sauce, veggies or drizzle it with olive oil and sprinkle with salt and pepper for taste. Enjoy!!
Cooking notes: If your squash noodles are crunchy, cook your squash longer next time. If they are too squishy for your liking, you may have baked it too long.