Why in the world is a two-pound bright yellow squash so intimidating? I’ve passed them for years at the store and never thought to pick one up and try cooking it myself. It seems like so much work to somehow get pasta-like strands out of a squash. Well, I stepped out of my comfort zone and bought a couple spaghetti squash this week. I got good laugh at checkout when the cashier said, “I’ve always wanted to cook spaghetti squash, but I’m so intimidated by it.” Those are my thoughts exactly!!
I’ve made the squash, tasted it (oh my, is it yummy and my kids loved it — score one point for mommy!), and I can say the hardest part of the whole thing was cutting that sucker open. It’s time to flex your muscles mamas! You’ll want to split it in half and scoop out the seeds, just like any butternut squash or pumpkins. Then I added a little sprinkle of salt to the flesh and placed it flesh side down in a glass baking dish.
I added enough water to fill the dish about 1/2 inch, and it took about 45 minutes in a 375 degree oven for it to get tender. Once it cooled I used a fork to scrap out the ‘pasta’. It was so easy, as I said the hardest part was cutting it open.
Most nights we don’t have 45 minutes to wait around for the squash to bake, so I also tried boiling it. I placed half of the squash into a large pot of salted water and brought it to a boil. It took about 20 minutes, half the time, to get tender. I prefer baking vegetables over boiling, but if you were pressed for time, this would work.
The real test always comes when the kids eat it. I was taking the photos when my two year old became curious and climbed up to taste what I had on the table. Safe to say, this one has a stamp of approval.
Spaghetti squash is the perfect pasta substitute for anyone on a low-carb or gluten-free diet. It’s also a great way to add some vegetables to your family’s diet without too much fuss from the kids. Just add your favorite pasta sauce and dinner is served. :)
|Spaghetti Squash Pasta||
- 1 large spaghetti squash
- Preheat the oven to 375
- Cut the squash in half lengthwise and clean out the seeds
- Sprinkle a little salt on each half
- Place cut side down on a deep baking dish
- Add 1/2 inch of water to dish
- Bake until tender, about 45 minutes
- Remove from the oven and once cool enough to handle, use a fork to scrap out the squash in strands
- Add your favorite pasta sauce and enjoy!
Spaghetti squash can be made ahead and frozen for use later, so make extras and save for another day!