Spaghetti Squash Pasta
On one of our more recent grocery store trips, I bought a spaghetti squash. I had never had it before, and had no idea how to eat it, but it sounded interesting. It was a gorgeous sunshine yellow on the outside, free of any blemishes. I sort of assumed it would be like regular squash...and I'm so glad I was wrong. Spaghetti squash is this amazing winter vegetable that when baked and forked mimics actual spaghetti pasta. It leaves you with these great strands of squash that taste however you season them (extra garlic-y for me!) and have a texture reminiscent of pasta- but way better for you! My favorite part about spaghetti squash is that at only 43 calories in a 2/3 cup serving, so you can totally pig out on it without feeling guilty! Its full of potassium, fiber, Vitamins B6+C, and low in saturated fat and cholesterol.
You can use this recipe in place of any pasta dish, but if you're adding an acidic tomato sauce to it, let the squash cool a bit first or it'll break down and get mushy.
We first published this recipe back in February of 2012. Since then, we refined the cooking time and added specific ingredient amounts. For some reason some of the earliest recipes I blogged were pretty numberless and vague and encouraged total creativity. I realize now that while most people have a pretty good cooking sense, not all do- and it can be really confusing and frustrating to try and guess if you're not totally comfortable in the kitchen. We hope this version is a little clearer and easier to understand, and a little more enjoyable to look at, too.
1 Spaghetti Squash of any size, halved
2-4 cloves of garlic, minced
2-4 teaspoons olive, grapeseed, or coconut oil
salt & pepper to taste
Preheat oven to 375 degrees.
Cut spaghetti squash in half, lengthwise. It can be easier to cut off the stem end first, then use a large, sharp knife to slice lengthwise through the squash. Scoop out the goop and seeds and toss 'em in the compost.
Place the two halves face-up on a lined baking sheet. Drizzle halves with about 1-2 teaspoons of oil each.
Sprinkle with minced garlic, salt and pepper. Place into the oven and cook for about 40-50 minutes, until squash is fork tender and easily separates from the skin.
Let cool about 5 minutes, then carefully run a fork through the squash, separating strands, and scoop into a serving dish. Scoop out all of the squash and dispose of the leftover skin. Serve in place of spaghetti for a gluten-free option or just to sneak in an extra serving of vegetables. Great topped with sauce or all on its own!
Refrigerate leftovers for 3-4 days. Enjoy!