Spaghetti Squash is a healthy alternative to spaghetti pasta! If you’ve never experienced spaghetti squash, you are in for a fun experience.
In contrast to pasta that can tend to make you feel bloated and uncomfortable after eating it, spaghetti squash does not leave you feeling that way at all.
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How to cook
Cooking spaghetti squash is super easy!
- You will cut it in half length wise
- Scoop out the seeds
- Lightly spray the inside with olive oil cooking spray and sprinkle with sea salt and black pepper
- Lay the squash cut side down on a large cookie sheet or jelly roll pan, for easy clean up you can place parchment paper on the pan
- Bake at 400 degrees for about 40 minutes
Over cooking your squash can lead to it being mushy in texture, this leads to the spaghetti like shape to lose form.
You will know your squash is done cooking when you can put a fork in the flesh easily and the flesh can be peeled away with fork prongs.
When you try the squash, it will be slightly crunchy in contrast to a soft pasta noodle.
How to serve
Do keep in mind that even though this is an easy impostor to pasta, it is still a vegetable. And if you are anything like we are, you will need to be sure to include some healthy protein or you will find that you are hungry a short time later.
Here are some toppings and add ins for your squash. You can mix and match to your taste preferences and personal diet.
Olive oil, sea salt and pepper
Sprinkled Goat Cheese
Spinach or Kale
If you are looking for a creative way to incorporate more veggies into your diet and want something new to try, you should definitely give spaghetti squash a chance!
Let me know if you try it, in the comments!