How-to: Spaghetti Squash
A long time ago when I was in grade school, I took a cooking class where I learned to make some basic foods, set a proper table, and learn a bit more about food nutrition and health. Of course, I remember absolutely nothing from the class, except that we once cooked spaghetti squash. I remember being absolutely fascinated, excited, and mesmerized by how a giant ugly-looking squash could produce little stringy spaghetti noodles that were subtly sweet, looked just like real noodles, and were absolutely delicious.
To this day, I still squeal a bit with excitement as I scrape out the strands of “spaghetti” from the cooked squash. It’s the easiest thing to prepare, and it really does taste delicious. Does it taste like spaghetti noodles? No, absolutely not. Its taste is very distinct and well, squash-like. But I urge you to give it a try, and formulate an opinion for yourself! I usually top mine with some homemade red sauce, but you can try out any kind of sauce, bake in into a casserole, or just eat it plain!
Squashy, noodle-y, goodness.
Spaghetti squash is a wonderful alternative to plain spaghetti if you have a gluten intolerance, or if you’re changing up the routine from regular pasta. It’s a good source of Vitamin C, which promotes a healthy immune system in our body and protects our cells from free radical damage. Squash contains omega-3 and omega-6 fatty acids too; the former aids in protection from heart disease and inflammation in the body, while the later helps in proper brain function.
So grab your squash and let the pasta making begin!
How-To Spaghetti Squash
Preheat oven to 450 F.
Using a sharp knife cut the squash in half lengthways and scoop out all the seeds. Drizzle with extra-virgin olive oil and sprinkle with a bit of salt and pepper.
Line a baking tray with foil and place squash flesh side down. Roast squash 30-40 minutes, or until squash can easily be pierced with a fork. Remove from the oven and let sit 10 minutes to cool down.
When squash is cool enough to handle, use a fork and begin to scrape at the flesh of the squash. The fork will easily pull off strands of squash “spaghetti.”
Top squash noodles with your choice of sauce. (Perhaps some delicious red sauce ?) Serve and enjoy!