I happen to be in love with spaghetti squash. Beside the fact that it’s super cool because it looks just like spaghetti when it’s cooked, it tastes great and is very good for you. It’s very low in calories, sugar, and carbohydrates. It’s an amazing substitution for actual spaghetti and tons of other things. I’ve used it in pad thai, cold chicken “noodle” salad, and stroganoff. If you’ve never tried it, or been considering some other options for pasta, you gotta try this!
Start with a large knife and your squash on a cutting board.
Next, I like to start with the knife tip in the middle of the squash. That makes it easy to just sort of stab into the squash and turn it to cut it in half.
Now that you have your two halves, use a spoon to scrape out the seeds.
Line a baking sheet with parchment paper or aluminum foil and perch your squash halves on there. Drizzle with a little olive oil and garlic salt.
Now, turn them over for cooking. You can cook them open side up, but I find they cook more evenly with the open side down. Also, the edge touching the foil will get a nice golden brown crust, which is my favorite part.
Put your squash into a 350 degree oven and forget about it for 45 minutes. Check them, and see if you need a little more time. You’ll know it’s done when you can squeeze it and it’s soft to the touch. There will also be some browning on the skin.
Once it’s cool, scrape the squash out and use it in all the ways! Enjoy!
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