How to Cook Spaghetti Squash

Spaghetti Squash is a great way to cheat yourself into thinking you are eating pasta... or you can add it to pasta to make it more filling and you can have bigger portions.



Spaghetti Squash is a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C. {source}

Making Spaghetti Squash is simple with the exception of cutting it in half. I was on all fours on the floor stabbing this thing. Please be careful!

Instructions:

Preheat oven to 375. Take a pan (large enough to fit 2 squash halves laying down) and fill with water up to just 1/2 an inch from the bottom. Cut the squash in half using a very sharp knife and sturdy surface. Scoop seeds and stringy goop out. Note: Spaghetti Squash is stringy to begin with, hence the name, so don't scoop too much out, you may be taking out the actual meat of the vegetable at some point! Lay the squash halves inside face down in the pan over the water. Wet the skin a bit. Put in oven and cook for about 30-40 minutes until it's all tender. Take out of oven, turn squash halves over, and start to scoop the insides out with a fork. (be careful, it's hot!) You'll see that it comes apart when tender in long strings. Place all of the spaghetti squash in a large bowl. Serve with your favorite pasta sauce and cheese. Get creative... try it with pesto, alfredo, bolognese, what ever you want! Doesn't just have to be marinara!

Enjoy!