Spaghetti squash seems to be one of those vegetables that my entire group of friends had no idea existed until I started making it. It definitely looks weird to someone who is staring at a big bowl of yellow strings, that hesitation goes away once they realize how yummy it is. I try not to make too much pasta but I love SAUCE so this puts me in a pickle. How do I get the yumminess of a sauce without the carb overload of the pasta? The answer is simple – spaghetti squash. What I love about this particular veggie is that it is the ideal pasta substitute. It has no taste unless you give it one, so like pasta just add some sauce and you got yourself a healthy alternate to pasta nights!
Step by step cooking instructions for spaghetti squash.
Preheat your oven to 350 degrees.
Fill a square glass baking dish (large enough to fit your squash) with a light layer of water, enough to cover the bottom of the pan.
Pierce your squash all over using a fork. Place the squash in the glass baking dish and bake for 45 minutes or until you can easily pierce it with a fork. (if you buy a smaller squash start testing at 30 minutes)
Remove from the oven. Once cool enough to handle, place on your cutting board, cut the stem off and then cut it in half LENGTHWISE.
Using a fork take out the seeds from each side of the squash and discard. Continue using your fork to scrap out the insides of the squash until they are bare and place in a bowl.
Add whatever sauce you like to it and tada you have a yummy healthy meal!
- Spaghetti Squash With Primavera Sauce (diabetesdaily.com)