Spaghetti squash is a staple in my kitchen as you can use it as a pasta replacement in any dish you please! When cooked, it comes out in strands that resemble spaghetti noodles. It is a great source of fiber and vitamin A, and also contains vitamin C and other antioxidants; therefore it has much more nutritional value then regular pasta.
There are many different ways to cook spaghetti squash, but I now have my favourite as it consistently comes out with the perfect texture, not too hard or too mushy!
- Cut squash in half lengthwise
- Put squash cut side down in a baking dish
- Add up to a cup of water to the dish so that it’s base is fully covered
- Bake at 375 F for about 40 minutes, or until tender
- When ready, use a fork to rake the squash into “pasta”
Once cooked, you can top it with anything that would would put on regular spaghetti noodles!
It is harvested early in the fall season, so you’ll be seeing them in your grocery stores soon!