Who can resist the novelty of the stringy flesh that so delicately mimics spaghetti. It also works so well to substitute or accompany Italian-style meals. It stinks for me that spaghetti squash isn’t a tropical squash but I still love it.
I love cooking spaghetti squash as the main starch for delicious Italian meals. It is also wonderful to accommodate a culinary experience that is friendly to guests who are gluten-free, paleo, or just hip to the vegetable scene.
There are several ways I recommend using this squash to build your main dish:
- The first is doing the typical, spaghetti and meatballs dish with tomato sauce or other saucy sauce.
- The second, vegetarian option is to cook the squash and serve a homemade tomato sauce full of greens, garlic, and any other veggies that you have at your disposal.
- Serve with chicken and another sauce like pesto or the mushroom gravy.
Recipe for healthy baked spaghetti squash
- 1 medium sized spaghetti squash, about 2 pounds, or 1000 grams (serves 2-4 if you add enough other protein and veggies)
- Cut the squash in half length-wise and scoop out the seeds.
- To prepare seeds wash them and get most of the squash flesh off
- Place on foil and spray lightly with oil and salt. Cook at 400 degree F for 20-30 minutes while you are baking the squash, making sure to turn over the seeds and mix around about every 7-10 minutes.
- Place the squash flesh side up in baking dish. Pour about ½ inch water in the bottom of the dish so that the squash doesn’t burn and the heat from the steam allows it to cook more evenly.
- Place the squash in the preheated oven at 400 degrees F for about 45min-60mins. It is done when the squash is easily dented with your finger, the top is golden and the flesh forks easily into “spaghetti”
- To serve add to your favorite sauce, meat, etc.