I am now totally into eating spaghetti squash, but it hasn't always been that way.
The first time I made spaghetti squash was twenty years ago, and I absolutely
It was really hard to cut, it was really messy to clean, I didn't care for the taste because I way overcooked it ( without knowing it ) and it was mushy.
Truthfully, I never ate it again until a few weeks ago.
I re-considered making it after my daughter- in- law, Wendy, started talking about it.
She said she had been making spaghetti squash as a substitute for real pasta in her quest to lose weight. She said that she really loved it, and a cup of spaghetti squash has only 35 calories and provides fiber ( vitamins & minerals) as well. It can easily be eaten in any recipe in place of any pasta.
Wendy and I like a lot of the same foods, so I thought I would give it one more try.
I went to the grocery store and bought a small spaghetti squash. I brought it home and was determined to find an easy way to cook it.. After talking to a few friends, I listened to their difficult methods that required that you:
- cut length wise in half
- scoop out the seeds ( which are really entwined in the squash)
- place in a baking dish face down in pan with a some water and bake
- I said,
Here is the easiest way to cook spaghetti squash:
- wash the outside of the squash well and pierce with a fork a few times
- place it on a cookie sheet
- bake at 475 degrees for about 35- 40 minutes
- When done, you have to take it out immediately and cut half down the middle (careful steam will escape and it's hot) to release the steam ( so it doesn't keep cooking and become to soft) .
- There will be some seeds that you need to remove ( but it will be easier now)
- Once you remove the seeds, take a fork and begin to pull down the strands from the sides of the squash until you have a large bowl of what looks like yellow spaghetti.
I buy a small squash because it has less seeds.
Truthfully,when I made it this time, it was love at first bite.
This interesting unusual vegetable automatically created itself into hundreds of spaghetti like strands and was absolutely delicious . With a little stretch of the imagination , it is a great substitute for regular spaghetti. And of course is low calorie, healthy, and gluten free.
The secret is to eat it as you would spaghetti with a great marinara sauce or a basil pesto.
Personally, I used a vegetable green sauce that I whizzed up in my Vitamix ( or any strong blender) that had very few calories ( because I cut back on the oil) and lots of rich flavor. I call it Presto ( not pesto) Vegetable Sauce
Spaghetti squash is a dieters best friend .
7 Easy Spaghetti Squash Dinner recipes
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