For those of you who are looking for a pasta substitute or just another vegetable to add to your repertoire, spaghetti squash is an excellent choice. Just like pasta it can be cooked "al dente" or anywhere on either side. It is long enough to twirl on a fork if that is your thing, and it's taste is naturally buttery with a hint of sweetness.
A very important thing to remember is: it's squash. Not a box of Barilla. "This doesn't taste like pasta!" Well... it's a squash. A squash that is very tasty with meatballs and a marinara sauce!
Here I am preparing a medium spaghetti squash. (You will find these by your acorn and butternut squash. For me that's near the potatoes and onions, it may be different at your local store.) There is a deceitfully large amount of squash in one of these! So if you're just cooking for one or two, you do not need to buy a large one unless you want LOTS of leftovers. On the plus side, it freezes well. Simply portion it out with your meat sauce or whatever you are serving it with, put it in a plastic container with a lid and toss it in the freezer! Voila! TV Dinner without the added chemicals, preservatives and things that make you feel bloated and miserable! Who knew?
Preheat your oven to 375.
#1: With a sharp knife, slice off the end where the stem is so that you can set the squash upright without it tipping over.
#2: Carefully slice the squash longways. You can take the seeds out now, or wait until it's cooked. I find that it's easier after it's cooked.
#3: Place face down on ungreased parchment on a cookie sheet.
#4: Bake at 375 for 35-45 minutes or until the squash gives a little when you press on it.
#5: Set squash in fridge and let cool for approximately 20 minutes, or until it's not too hot to hold.
#6: Using a fork, rake the squash lengthwise. The spaghetti strips will come right off!
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