“Noodles are not only amusing but delicious.” – Julia Child
Most people don’t even know what a Spaghetti Squash is, muchless how to cook one! Spaghetti Squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may aid weight loss and digestive health. Try roasted Spaghetti Squash as a low-carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats. If you know how to cut open, scoop out, and carve a pumpkin for Halloween then you’ll be able to handle preparing a Spaghetti Squash just fine!
Notes: The noodles can be served as a side all by themselves but most cooks prefer to use them just like pasta noodles with a sauce and additional ingredients. I like to serve mine topped with marinara sauce and sauteed shrimp which makes it an entree instead of a side. Just remember … anything you can make with spaghetti pasta can be made with spaghetti squash (and without the carbs!).
Preheat oven to 400° F. Cut spaghetti squash in half lengthwise using a sharp knife. Scoop out and discard the seeds and fibrous matter (just like with a pumpkin). Drizzle the insides of each squash half with 1 tsp EVOO and rub it all over the inside, adding more oil if necessary. Lightly sprinkle salt and pepper over the inside of each squash half.
On a baking sheet coated with cooking spray, place halves of squash face down and bake for 40 minutes to 1 hour or until tender. The cut sides should be turning golden and the interiors are easily pierced through with a fork. Naturally, a small squash will be done sooner than a large squash!
Let squash sit at room temperature until just cool enough to handle. Take a fork and scrap or fluff the flesh from outside working in, creating “spaghetti noodles”.
Serve as desired. See the notes above.
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