A Guide on How to Cook Spaghetti Squash.
Well, for a second there, it felt like Fall had finally come to California.
But the last few days it’s been about 90 degrees, so maybe we’re still confused.
In any case, when it did feel like Fall for all of those 5.5 seconds, I was all ready to hop on the wagon for some warm food. I pictured bowls of steaming food in my lap while on the couch in my pajamas binge watching Netflix with a dog curled up by my feet. It really wasn’t that cold but I’m just big on imagery.
Anyhow, I was introduced to spaghetti squash awhile ago while looking into the Paleo, or Caveman, way of eating and thought it was a pretty awesome concept to treat it like spaghetti. Much like my Zucchini noodles, it’s a healthier alternative to a classic food staple and it helps get in more vegetables which is something we could all probably use.
Spaghetti squash is an awesome item to keep in your repertoire for cold or warm days as it is very versatile and can be prepared in a multitude of delicious ways. Today, I figured I would start off simple by simply showing the way to cook a spaghetti squash to get that spaghetti like consistency.
It’s really good with meat sauce or homemade meatballs; I love it with chicken picatta or even something as simple as garlic, herbs and some olive oil. Yum.
I guess while California is still confused on the time of the year, I’ll just eat a bowl of spaghetti squash in my shorts and tank top in front of a fan. It won’t be the same, but a girl can dream.
Happy Fall. Errr, whatever. Enjoy!
- 1 spaghetti squash
- 1 tablespoon olive oil
- salt and pepper
- Pre-heat oven to 450 degrees.
- Cut spaghetti squash lengthwise and scrape out the seeds. Rub olive oil on sides of squash then add salt and pepper.
- Roast in oven for 50mins-1 hour. Once slightly cooled, take fork and scrape out insides for noodles.