Wednesday, November 6, 2013

Spaghetti Squash 101

If you're like most of the world's population who has had spaghetti squash, feel free to ignore this post :)

Have you guys ever had spaghetti squash? It's full of nutrients and it's a great low-carb substitute for things like pasta. Growing up, I don't remember ever having any type of squash, especially spaghetti squash. Since these things are in season, I figured I'd finally take a stab at cooking one. There are several methods that can be used, but the simplest option for me was baking it in the oven, and I'm all about simple.
So, grab a spaghetti squash and get cooking!

First, preheat the oven to 375°F. With a sharp knife, halve the squash lengthwise. Find a strong man to do this if your knives are wimpy...

Use a spoon to scoop out the seeds and funky junk from the middle of each half... like you're cleaning out a pumpkin! Save the seeds for your garden or throw discard them.

Place the squash in a 9- x 13-inch baking dish, cut sides down. Pour 1/2 cup water into the dish and bake the squash until just tender, about 30 to 35 minutes.

Once the squash is cooked, rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

For a simple dinner idea, try sautéing mixed peppers and onions in a little bit of olive oil or butter.
Once tender, mix in the spaghetti squash and add your favorite seasonings or herbs.
Another meal idea: Substitute spaghetti noodles for spaghetti squash and top with tomato sauce and low-fat turkey meatballs.

How do you like to eat Spaghetti Squash?

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