Spaghetti Squash Pasta
One of the many contributors to my 100 pound weight loss is what I feed my body but my journey wasn’t without sacrifice. One of the foods I kinda sorta miss is pasta. I really enjoy a good marinara or even just olive oil tossed noodles with a little Parmesan. That’s why I’m super thankful for spaghetti squash.
If you aren’t familiar with spaghetti squash (it’s actually called that), it’s a bright yellow football shaped squash. But after cooked, you can rake a fork along the “meat” on the inside and it will shred up like angel hair pasta. It’s got a crunchy delicious nutty flavor that compliments just about anything you put on it.
Spaghetti squash is low-carb, a good source of vitamin C, vitamin B6 and manganese and a fair source of niacin and potassium.
There are a few ways to cook it but having had some clumsy incidents with a very big sharp knife, I choose to take the easy route.
- Preheat oven to 375.
- Wash outside of spaghetti squash, dry.
- With a sharp knife (being extremely careful), poke holes all over the squash, about 10 will be fine.
- Place in baking pan that has sides so the squash doesn’t roll off.
- Bake for 60 minutes.
- Let sit on the counter for 10 – 15 minutes to cool off.
- Once cool enough to handle, slice squash long way in half. If you can’t get through the top stem just slice the top off but not too much, you don’t want to lose too much of the “pasta”.
- Scoop out the seeds and pulp in each half. (You can save the seeds to roast just like pumpkin seeds using this recipe found at theKitchn).
- Now take your fork and rake down the sides to release the “pasta”.
- While still warm top with whatever floats your boat just like you would with processed pasta.
1 large squash feeds about 4 people. Since it’s just the hubby and I, I cook the whole squash and keep plain “noodles” in an airtight container in the fridge for use in a couple of different recipes.
I warm up my spaghetti squash in a frying pan with whatever ingredients I’m in the mood for and enjoy.