The Basics: Spaghetti Squash in the Oven

I was always hesitant to try cooking Spaghetti Squash in the oven. Having worked in a health-food store for years, I constantly heard how delicious it was, but refused to believe it! The thought of a vegetable trying to replace my all-time favorite carb was eerie. HOWEVER! I’m here to assure you that if you haven’t yet tried spaghetti squash, you’re seriously missing out!

As much as I love wheat-based pasta, I can’t really stuff my face with it everyday.. I was amazed to find how well Spaghetti Squash satisfies my craving when it becomes too much to handle! Unsurprisingly, this vegetable quickly became a staple in our dinner-recipe repertoire!

This nutritional powerhouse is extremely easy to prepare, satisfying as hell, and (most importantly) delicious! The most difficult part of the recipe is waiting an hour while it’s baking. Go watch a couple TED Talks, read a book, or even sing to your dog. Whatever helps the hour fly by! (Rather than staring into the oven longing for food (definitely speaking from experience))

I chose to dedicate an entire post to Cooking Spaghetti Squash in the Oven because I seem to always forget my preferred cooking method! If improperly baked, the squash becomes a crunchy mess… not appetizing (at all). When made correctly, the squash produces a steamy, delicious plate of spaghetti-like strands that you can dress up exactly like pasta! I love to use a basic marinara, or even a homemade pesto.

Nick @ ServingRealness.com Serves 4 Large Plates of Spaghetti Squash 60 Oven Baked Spaghetti Squash As much as I love wheat-based pasta, I can’t really stuff my face with it everyday.. I was amazed to find how well Spaghetti Squash satisfies my craving when it becomes too much to handle! Unsurprisingly, this vegetable quickly became a staple in our dinner-recipe repertoire! 20 minPrep Time 1 hrCook Time 1 hr, 20 Total Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 1 medium-sized spaghetti squash

1-2 tablespoons olive oil

Salt and pepper to taste

Optional toppings Vegan sausage

Homemade marinara sauce (or store bought) Instructions Preheat oven to 400º Use a sharp knife to carefully cut the spaghetti squash down the middle, lengthwise Using a spoon, scoop out the stringy seed mess from the middle, leaving as much hard flesh intact as possible Slowly pour the olive oil onto the squash. This will prevent drying, so use a spoon to spread evenly into every nook and cranny! Coat with salt and pepper Bake for 50-60 minutes until squash flesh is pierced easily with fork Scrape the rest of the squash flesh with a fork, right up to the outer skin! Dress up as you would any traditional spaghetti recipe and enjoy! Notes Store sealed in the refrigerator and use within a week. Nutrition Fat 7 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 48 Nick Abell

What is your preferred way to cook spaghetti squash? favorite pasta sauce? let us know in the comments below!

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