Last weekend I picked up a spaghetti squash at the Farmer’s Market. I was pleasantly surprised to see them as my garden didn’t produce any this year.
Spaghetti Squash contains many vitamins such as vitamin A, C, B-6, K, thiamin, folate and more. They also contain several healthy minerals, fiber and are low calories and carbohydrates!
I have tried to prepare spaghetti squash several different ways over the years and this is by far my favorite way:
Preheat the oven to 375 °F.
Wash the skin of the squash and dry it off.
Puncture the skin of the squash with a fork or knife all over.
Cut off the stem and cut the squash in half lengthwise (BE CAREFUL!)
Place the halves face down in a large 9×11 glass pyrex pan and fill the pan with 1/2″ of water.
Cook the squash for 30 mins.
To determine if the squash is cooked fully, pierce the skin with a fork. If the fork breaks through the skin easily, and the squash feels tender then it is done. If not, give it a few more minutes in the oven and check again.
Remove from oven and use a spoon to scoop out the seeds.
Use a fork to gently scrape against the squash to release the spaghetti-like strands.
Remove the “spaghetti” from the skin or eat right from the skin.
Dress the “noodles” with whatever you’d like, I prefer plain ol’ spaghetti sauce more than anything else.
We like to eat it right out of the natural bowl it comes in at our house, it’s more fun that way!