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Alright, people. Listen up. Huge news (for me, at least).

Spaghetti Squash may just be the most amazing gourd on the planet, particularly for pasta lovers. Here’s why:

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It literally looks just like spaghetti. It doesn’t have much of a flavor on its own (like spaghetti), but has way fewer carbs and calories, isn’t processed, and has more fiber and vitamins. BOOM. All-around win.

Wait, that’s not enough? Here are a few more reasons spaghetti squash is the best thing ever: it’s available year-round, and one medium-sized spaghetti squash will yield about 4 cups (if not more) of “pasta.”

Also, you don’t need a julienne peeler to make these awesome squash noodles, like sometimes you need to make other types of veggie noodles (which are delicious, if you have the time and patience to make them. Check out Jenee’s Zucchini Noodles recipe for more).

Last thing? It’s super easy to prepare, and once it’s done, you can serve it up just like your favorite pasta dish – and eat at least twice as much as you normally would (only until you are full, of course!).

How to Prep:

Preheat your oven to 350.

Cut your spaghetti squash in half lengthwise (you will need a sturdy chef’s knife for this, and steady hands) and scoop out all of the seeds.

Place the spaghetti squash halves on a baking sheet lined with parchment paper, rounded rind side facing up (it will take much longer to cook if you bake it balancing on the rounded rind side. This is because the heat from the oven steams the inside of the squash when the cut side is down, keeping it moist AND cooking it faster). Bake for 30-45 minutes, or until you can easily pierce the flesh with a fork.

Once the squash is finished cooking, take it out of the oven and let it cool for a few minutes. Flip it so that the inside of the squash is facing you, and use a fork to scrape the insides out. They will very easily and very quickly turn into spaghetti-like strings.

Ta-da! All done. Now, serve it up however you’d like! Personally, I like it with some burnt butter, because the nuttiness of this butter really brings out the mild sweetness of the squash. Or, you can try my Butternut Squash and Gorgonzola “Pasta” – inspired by my favorite dish from Piattini, in Boston.

Cheers!

Jen

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