Monday, January 27, 2014

How To Spaghetti Squash

So I have been seeing this allllll over Pinterest and my gluten free mother has tried it and my super health conscious friends have tried it and they all swear by it. Call me a cynic but I just don't like vegetables in place of carbs you know? It's just never as good. So obviously I was verrrry skeptical about trying this out. However, I've been on a weird health kick in the month of January so I decided to try it. Oh. My. God. I may never eat pasta again! (Okay, that's a bold faced lie.) But that's how good it is! The squash just soaks up all this extra flavor and when I cook pastas with bacon in the recipe it's just, like, unREAL!

It is also just as easy as making pasta although it might take a liiiiiittle bit longer. It really is a minuscule difference though.


How To Cook It

  • preheat oven to 350 degrees
  • cut your spaghetti squash in half
  • gut out the seeds
  • stab the uncut (round) side a bunch of times with a fork to create air holes
  • place the halved squash cut side down onto cookie sheet
  • bake for about 30 minutes and then check it (you should be able to stab it with a chef knife with only a little resistance)  
  • once it's out of the oven, use a fork to scrape out the pulp (you'll see i start to string up; see above)

  • I would recommend timing your spaghetti squash to just before you are done with whatever sauce you are making; mix it all in with your sauce so it has time to soak up all that flavor
  • enjoy!  

1 comment:

  1. This is one of my favorites with real noodles, and I was hesitant with the squash but it actually had more flavor this way