Tuesday, July 22, 2014

Easy-Peasy Spaghetti Squash

So, I have to admit I was a bit skeptical about spaghetti squash when I first saw it at the grocery. But when I found it organic for less than $2, I knew I couldn't pass it up.

This is one of those recipes that I knew I'd have to keep Jay out of the kitchen until it was done. I think he was a little scared with that first bite, but his first comment was, "I can't believe it actually tastes like real spaghetti!" So I think it was a winner :)

It's probably one of the easiest recipes I've made and it could be very versatile, using pretty much any sauce you'd like. I made a plain spaghetti sauce using canned tomatoes, garlic, onion, italian seasoning, a tablespoon of sugar and extra oregano. I'm looking forward to also trying it with some sort of white sauce in the near future!

Ingredients:
(Yields 4 servings)
1 large Spaghetti Squash
Salt
Pepper
Olive Oil
Sauce of choice

1. Preheat the oven to 400 degrees F.  Cut the ends off, then cut squash in half lengthwise.

2. Scoop out seeds and innards like cleaning out a pumpkin, leaving the sides behind.

5. Coat in olive oil, then sprinkle with salt and pepper. Place both halves with the insides down on a baking sheet.

6. Bake for 40-50 minutes, or until flesh of squash is soft when poked with a fork.

7. Take fork and lightly pull the flesh from the sides of the squash, which will cause the squash to look string-like aka spaghetti.

8. Place in bowl, top with a delicious sauce, and be amazed by the wonderful taste while knowing you're eating a healthy meal.

Today I am linking up again for Delicious Dish Tuesday. Be sure to check out all the other recipes!

Full Time Mama

Anyone else have any great recipes for spaghetti squash out there?

3 comments:

  1. I tried making Spaghetti squash once and it just didn't turn out right. I don't know if it was a texture thing or what... maybe I will try again because yours looks so good!!!

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    Replies
    1. I was definitely prepared for it not to turn out well. I will say towards the bottom of the bowl it tended to get a little soupy from the squash, so my husband wouldn't eat the last few bites. Didn't really bother me, but that's always an option too!

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  2. We LOVE spaghetti squash, but I usually make it as a side, buttered, peppered and topped with parmesan cheese. Always yummy used as spaghetti noodles though, and healthier too!!
    Thank you for linking up with us at Delicious Dish Tuesday!

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