Spaghetti Squash

8 Jan

Spaghetti Squash | Adventures of a Hungry Redhead
In keeping with the theme of food that’s crazy easy to make and rather good for you I present: spaghetti squash.

It’s not the sexiest of the squashes. It’s no butternut or acorn and it certainly can’t hold a candle to pumpkin, but don’t keep passing this gem by at the grocery store, especially if you’re on a gluten-free, vegan, low-carb or paleo diet.

Just 40 minutes in the oven and you have an all-veggie alternative to spaghetti. Hence the name, although I’m not sure when it was shortened from “all-veggie alternative to spaghetti squash” to just “spaghetti squash.”

Spaghetti Squash | Adventures of a Hungry Redhead
First you need to find a giant knife, because spaghetti squash is huge and thick. Cut the squash in half and use a big spoon to scrape the seeds out of the inside (like a pumpkin).

Spaghetti Squash | Adventures of a Hungry Redhead
Place each side, cut side down in a baking dish then cover with approximately 1/2″ water.

Spaghetti Squash | Adventures of a Hungry Redhead
Bake at 350 for 35 – 40 or until the flesh gives a bit when you press it (like a bad apple).

Spaghetti Squash | Adventures of a Hungry Redhead
Let the squash cool until you can pick it up, or if you’re super hungry like I always seem to be, use an oven mitt to pick up half the squash. Take a fork and run along the inside, pulling the stringy spaghetti pieces out and into a bowl. Continue until you have all the flesh out of the squash half.

Spaghetti Squash | Adventures of a Hungry Redhead
Top with your favorite homemade spaghetti sauce. And then add some mushrooms to your leftover spaghetti sauce.

Spaghetti Squash | Adventures of a Hungry Redhead
Or toss with matchstick carrots, avocado and parmesan cheese.

Pretty much whatever you’d want to do with spaghetti or angel hair pasta, you can do with spaghetti squash.

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