{See? Isn't that so cool? (Yes--I am a dork....)}
Although not quite as easy as throwing pasta into boiling water for 10 minutes, this squash is much more nutritous. Since I try to stay away from refined carbs like pasta, this is a fantastic alternative for me (besides the fact that it is so COOL!). The sqaush is extremely mild flavored so it goes well with anything and won't give a sqaushy taste. This is perfect to get kids to eat their veggies!
How do you cook this wonderful vegetable, you ask? Quite simply--roast it, cool it a bit, then scrap out the 'pasta' goodness!
{Looks so plain}
{Cut it open--you might need a large knife for this!}
{Raw--can you see the 'strands'?}
{Oiled and ready to go!}
{Mhmmm roasted!}
{You can definitely see the strands here!}
Roasting Spaghetti Squash
Makes--depends on the size of squash mine made 2 servings and it was small
Ingredients
1 spaghetti squash, your choice in size
2-3 tablespoons olive oil
Salt and pepper
- Preheat oven to 425.
- Cut the sqaush in half and scrap out the guts and seeds.
- Oil and season the insides of the squash and place on a baking dish, inside up.
- Roast squash for 1 hour depending on the size--the edges should be browned and flesh tender.
- Take sqaush out of the oven and let cool 10-15 minutes.
- Take a spoon and scrap out the 'strands' making sure to not burn yourself!
- Serve with your choice sauce.
Just to test it, I served this to Ben without telling him it wasn't pasta, and he NEVER knew the difference (at least he didn't say anything, and he is not shy!).
{I served it with chicken pesto sauce}
Are you intrigued? I definitely recommend it! I have had it with spaghetti sauce, baked in casseroles, and every which way you can think of; my grandmother loves this squash too (she introduced it to me)! Yes, you can buy it at the store so go get one and have some fun!
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