Spaghetti Squash Pasta
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!