Spaghetti Squash.

I guess it’s squash week over here. Tonight we had Spaghetti Squash for dinner. My mother in-law made this for me a couple of weeks ago and I was amazed! Can squash taste just like pasta?! It can…well, VERY Similar. It’s got the same stringy texture and mild flavor. Not to mention this squash is way lower in calories and carbohydrates than pasta. This squash has about 45 calories per cup…where pasta can have about 200 calories per cup! It’s very filling, healthy and tastes great with spaghetti sauce.

Preheat your oven to 375 degrees. I like to hack my squash in half before baking, mainly because it cuts down on the time. If you do the same, cut and gut the squash and bake it, open face on a pan for about 40 minutes. If you leave it whole, bake it for about an hour, let it sit to cool down slightly, then cut it and gut out the seeds. (Below you can see one, seeded (gutted) hunk of pasta before I threw it in the oven.)

Using a spoon, scoop out the insides from top to bottom (lengthwise, “stem to stem”). It naturally clumps off like “noodles”.

Serve with pasta sauce while it’s hot!

I also decided to roast the seeds. Preheat your oven to 275 degrees. Rinse and pat dry the seeds. Coat the seeds (about 3/4 cup in our case) with a Tb of Olive oil, 1/2 ts of garlic salt and a dash of pepper. Spread them out on parchment paper on a baking sheet and bake them for about 10 to 15 min. We baked ours for too long…we were so full from dinner, we forgot to check. We were lying on the couches rubbing our bellies and laughing at something when 25 minutes later…suddenly, “THE SEEDS!” Alas, they were still yummy!


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