But today I’m going to talk about a different squash: spaghetti squash. Sorry, please don’t be disappointed. I promise I’ll post at least one pumpkin recipe this fall. For now, let’s talk spaghetti.
As I’ve mentioned before, I used to be a spaghetti addict. It’s incredibly easy to make (boil water, cook for less than 15 minutes), and there are tons of topping ideas from tomato sauce to just some olive oil and cheese. But it’s probably one of the worst things I can eat. Forget for a minute the fact that I shouldn’t have gluten. If I eat a bowl of pasta, I will crash 10 minutes later. Like literally fall asleep on the couch.
If you feel the same way, spaghetti squash is a great alternative. And it’s almost just as easy to make. How easy? Easy enough that I thought I would explain with just pictures.
How to Bake Spaghetti Squash:
OK OK for those who need words:
- Cut spaghetti squash in half. I found it doesn’t matter which way (width or length). I’ve tried both ways and they both worked.
- Using a spoon, scoop out the middle seeds.
- Preheat oven to 375 degree (F).
- Put a sheet of aluminum foil down on a baking sheet. Place both halves on top.
- Pour a tiny bit of olive oil in the center and use your hands to coat each half inside and out.
- Season with salt and pepper.
- Place them cut-side down on the foil and in the oven.
- Bake for 45 minutes.
- Take them out and let them cool for about 10 minutes. Using a fork, shred the inside into a bowl. It should come out easily. If not, it needs to be cooked longer.
- Done. Add favorite pasta toppings.
If you’re looking for topping ideas, last fall I posted a recipe for spaghetti squash with chicken sausage, spinach and dijon vinaigrette.
Or you can check for a new blog post tomorrow for a new recipe – triple red spaghetti sauce.