Spaghetti Squash

At a glance spaghetti squash can be a bit intimidating. Its big, yellow, heavy, and sure doesn’t look like it would taste good. However, it is quite the opposite, it is delicious! I will admit, it is quite a pain to cut in half but way worth the hassle. Packed with nutrients including, folic acid, potassium, and vitamin A, spaghetti squash is an excellent substitute for noodles. It is low in calories and easy to cook (once you get it cut).

To cook your spaghetti squash first set your oven to 350. Cut the squash down the middle length wise. The middle of the squash is much like a pumpkin and you will need to clean it out so that all of the seeds and stringy stuff is discarded.

I read many recipes where people take the two halves and place them face down on a baking sheet, however, I do mine face up seasoned with garlic salt and pepper. The choice is yours, either face up or face down, as long as you get it in the oven I think you’re in good shape. The cook time will be different depending on how big the spaghetti squash is and how tender you want the squash to be. When your squash is done, and you may have to test it a few times while its cooking, you should be able to scrap the side with a fork and get noodle like strands.

You can eat the spaghetti squash as is or use it for a traditional pasta with meatballs. Recently I have read a bunch of different recipes for spaghetti squash that I plan to try soon so keep your eye out!

Enjoy!