I love squash of all types and now that winter is here I can't get enough of my favourite season veg. Spaghetti squash is super easy to prepare and when you use a fork to scrape the insides, it turns into veggie noodles that will leaving you feeling full and satisfied without excess carbs. It's a win all around: extra vegetables, less gluten, feel full...that gets a thumbs up from me!
Roast in the oven for 20 minutes or until the flesh of the squash feels tender to the touch. When it's done, remove it from the oven and use a fork to scrape the insides of the squash. The flesh should easily come away from the skin into a shredded pile of noodles. I find that one half of a squash is the perfect amount to create two servings of "pasta" but you can also add a little butter and salt and pepper and use the squash as a side dish. Overall, my real favourite way to eat this is as a pasta boat served in the skin itself and topped with marinara sauce and shredded cheese. Dee-lish.
So here's my favourite way to prepare spaghetti squash. Preheat your oven to 350 degrees. Using a sharp knife, carefully cut your squash in half. Scrape the seeds out and discard and then place both halves (skin side down) on a baking sheet.
Spaghetti squash really is super easy to work with so I hope you will give it a try in your own kitchen. Or if you are comfortable with it already, I'd love to hear how you serve it at home! Please leave a comment below, would love to hear from you!