Last week I made a Spaghetti Squash and decide to use the squash for our noodles. A great way to substitute a yummy vegetable in the place of pasta. I honestly, LOVED IT! It's true you really don't miss noodles and it made enough for me to have a few lunches with it.
You have to give it a try and let me know what you think. I also took some ground turkey and cooked it up with mushrooms and garlic to add to the organic sauce that I used. I go to the grocery store and find the sauce with the least amount of ingredients in it. Just look at the back and if there are only about 3 ingredients and it says it's organic then it's the best choice. All those others that have all the "extra" crud your body doesn't need. Leave it behind.
How To Cook Spaghetti Squash in the Oven
What You Need
Ingredients
1 medium spaghetti squash (about 3 pounds)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon chopped herbs of your choosing (rosemary, basil, thyme, chives, dill), for serving
1 medium spaghetti squash (about 3 pounds)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon chopped herbs of your choosing (rosemary, basil, thyme, chives, dill), for serving
Equipment
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl
Instructions
1. Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.
2. Scoop out and discard the seeds.
3. Preheat the oven to 375°F. Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with olive oil and season with salt and pepper. You don't have to be too careful here: just slather, sprinkle, and it's ready!
4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
6. Serve squash with a teaspoon or so of your favorite fresh or dried herbs or with meat sauce like i did.
Additional Notes:
• If you have leftover cooked spaghetti squash, it keeps wonderfully in the refrigerator for 3 to 4 days and reheats in the microwave. Sometimes I'll actually make extra on purpose to have leftovers throughout the week.
• If you have leftover cooked spaghetti squash, it keeps wonderfully in the refrigerator for 3 to 4 days and reheats in the microwave. Sometimes I'll actually make extra on purpose to have leftovers throughout the week.
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