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.”
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.
Top with your favorite homemade spaghetti sauce. And then add some mushrooms to your leftover spaghetti sauce.
Pretty much whatever you’d want to do with spaghetti or angel hair pasta, you can do with spaghetti squash.