Spaghetti squash is a delicious substitute for pasta. It’s a fun stringy veggie that children and adults all love! I had to have a friend show me how to make it the first time – it’s not the pulp that becomes the ‘spaghetti’ strands like I originally thought, but actually the flesh breaks into little noodle shaped stands after cooking. Here are step by step instructions.
1. Cut off the stem end and then slice in half lengthwise.
2. Scoop out pulp. You can compost or save the seeds to make roasted squash seeds.
3. Place cut side down on a baking dish. Add 1 cup of filtered water for more even baking (I don’t always do this) and to prevent the edges from browning/drying out.
4. Bake at 350* for 30-45 minutes, depending on the size of the squash, it’s done when soft but not squishy.
5. Allow to cool for a few minutes so you don’t get burnt scooping it out. Scoop out pulp easily with a serving spoon.
Compost the skin.
6. Serve topped with meat sauce, with a stir fry on top, or just topped with butter!PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.Pin It