Spaghetti Squash

I love spaghetti squash!  It is a great replacement for rice or noodles in a recipe.  The spaghetti squash “noodles” have a bit of a crunchy texture, which I enjoy, and not too much flavor, which allows them to go well with a variety of meals.  Spaghetti squash is also very easy to prepare – nearly as easy as making rice or noodles.  Many people seem somewhat intimidated by cooking spaghetti squash so I wanted to do a post on just the basics.  It is fun, easy, and delicious!  So whether you choose to use spaghetti squash to mix meals up a bit, avoid gluten, choose a lower carb food option, add another veggie to your dish, or just because you enjoy it, I hope you’ll give spaghetti squash a try!

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Spaghetti Squash

Ingredients:

1 whole spaghetti squash

Directions:

  • Preheat over to 375 degrees.
  • Wash spaghetti squash and poke holes around the squash – about 15 holes in total.  I use a kabob skewer to do this, but a knife or fork will work fine.
  • Bake the squash whole for 1 hour on a cooking sheet.  Rotate the squash every 15 minutes so that a different part of the squash is touching the cooking sheet.  If you do not rotate the squash, the side touching the cooking sheet will burn.
  • After 1 hour, remove the squash from the oven and allow it to cool for 5 to 10 minutes.  (You can proceed immediately, but it will be slightly more difficult since the squash will be very hot.)
  • Cut the top off the squash and then slice the squash lengthwise.
  • Spoon out the middle of each half that contains the seeds, and discard.
  • Take a fork and scrape down the sides of the squash so that the squash peels out like noodles.
  • Dump the “noodles” into a glass bowl.
  • Enjoy!

Notes:

I have included pictures below of most of these steps!

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Remove squash from oven after 1 hour of baking. You can see the darker spots where it touched the cooking sheet while baking.

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Cut off the top and then cut the squash lengthwise. I cut off the top in order to make it easier to cut lengthwise, but you can skip that step and just cut lengthwise if you prefer.

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Remove the seeds in the middle with a spoon.

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Scrape downward with a fork to free the “noodles.”

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5 thoughts on “Spaghetti Squash

  1. I love spaghetti and thought spaghetti squash was the answer for my gluten free needs. My problem has been that when I add spaghetti sauce on top of the squash, there is tons of watery liquid on my plate. Do you have any ideas to help that problem?

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    • That happens to me as well. Spaghetti squash does not soak up liquid the same way spaghetti noodles do. It does not bother me since the flavor is still great, so I usually just eat my spaghetti noodle spaghetti in a bowl. You could also make a thicker sauce though if it bothers you!

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