Spaghetti squash got its name from the angel hair pasta-like strands that form naturally after the squash has cooked. While it does not taste or have the same texture as regular pasta, it is a great low-carb substitute for refined white pasta.. or even an interesting vegetable side dish! Spaghetti squash has so many unique uses, but first you have to properly cook the squash! Here’s how…
1 medium spaghetti squash (2-3 pounds)
Directions for Roasting:
1. Preheat the oven to 400 degrees F.
2. Slice the squash in half and scoop out the seeds. Place cut side down on a roasting dish.
3. Pour a small amount of water into the pan to help steam the squash.
4. Bake for 30-45 minutes. Smaller squash with bake faster.
5. Check the squash for doneness by piercing the squash with a fork. The flesh should be tender and easily flake apart.
6. Use a fork to gently pull the squash flesh from the peel and separate into strands. Rake your fork in the same direction as the strands to make the longest “noodles”.
How to Serve:
1. After scraping out the flesh, toss with a drizzle of olive oil or butter and salt & pepper. Serve as a side dish with a sprinkling of parmesan cheese.
2. Serve as noodles and pour marinara sauce over top. Add in extra sautéed veggies to the sauce for even more nutritious punch!
3. Create a “pasta salad” and cool the strands before mixing in tomatoes, cucumbers, red onion, black olives, & feta (or any ingredients of your choice). Drizzle in Italian dressing and toss to coat.
4. Create a lasagna or pizza bake. Stir the shredded squash with marinara, place in a glass oven safe dish and top with cheese & basil (for lasagna) or cheese & pepperoni slices (for pizza).
5. For a great plate display, add in the ingredients to the cut squash before baking to use the squash shell as a plate or serving dish!
6. Use in place of thin egg noodles in homemade chicken noodle soup! Add in the cooked shredded squash at the very end.
7. Look up thousands of different recipes online!