If you haven’t heard of Spaghetti Squash, I’m sure you’ve come across it at the grocery store without knowing it. Odd shaped and funny colored, with a silly name – what is this interesting vegetable? Turns out, the Spaghetti Squash is an excellent alternative to pasta, Full of fiber and super low in carbs, it’s great for those watching the diet and those us of gluten free eaters.
I had tried making one a few years ago, and the method I used to cook the squash was not ideal. This time, I pierced the squash with a fork and baked it on a cookie sheet at 375 degrees for one hour. The first time, I cut it prior to baking and scooped out the seeds. Not easy by any means. Baking it whole allows you to slice it easier and scoop out the seeds when it’s done. Then, you start scraping the insides out which looks just like spaghetti strands when finished. Hence the name.
I will say, the texture takes some getting used to. It’s got a bit of a crunch to it. My hubs cannot stand it, so I had to make him regular pasta. But then, he isn’t a very adventurous eater. I used this recipe from AllRecipes.com as my starting point, adding in some zucchini and additional spices.
Squash pierced and placed on cookie sheet for baking
Seeds scooped out and fluffing out strands of squash
A comparison – my Hubs regular pasta dish
The spaghetti squash dish – not much difference!
Have you tried this yummy squash in any favorite recipes? Do share!