Spaghetti squash is my new favorite food, I love it and so do my kiddos. I have been looking for some healthier alternatives to pasta (OK, so all my Italian friends out there, it is still my favorite food, but sometimes we need something just a little different)
Spaghetti squash is a medium sized cylinder squash it is usually yellow or tan in color, it has a sweet, mild flavor and a four-pound squash makes about 5 cups of “spaghetti.” A good squash is hard and has no soft spots or green spots. It will last about a month in your home at room temperature, and two days in the refrigerator.
Start by figuring out how you are going to cook yours, I prefer to cut mine in half and bake it. I like this way the best for two reasons, it is easier to make the spaghetti and it is like a make and forget kind of meal! You can broil, boil, microwave or even use a crock-pot when making yours. You just have to figure out what is your favorite way to make it.
1. Start by preheating your oven to 375°.
2. Cut your spaghetti squash in half, you will need a really sharp knife and some elbow grease. You can also choose to just poke holes in the skin and bake it whole.
3. Place the squash face down on a baking sheet.
|before it was scooped!|
|on the sheet ready to go|
4. Bake for one hour, when the squash is cool enough to handle, pick up on half and using a fork scrape the edges and then shred the inside to look like spaghetti. It is really easy and will almost fall from the squash.
Now, my kids love theirs with just a little bit of marinara sauce and some Parmesan cheese. I personally like mine with a little bit of minced garlic, olive, oil (you could use butter too!) parsley, and some cheese.
|my favorite with olive oil, garlic and cheese|
|with sauce-great instead of spaghette|
Either way, you will love the squash and the fact that you can feed your entire crew for a bit of money is even better.
How do you like your spaghetti squash?