Spaghetti Squash

Spaghetti Squash

Along with zucchini noodles, spaghetti squash is a great grain-free pasta alternative enjoyed in the Paleo world and by others who are unable to eat real pasta. Finding a substitute for my beloved and frequented pasta was one of the first things I did when I went paleo. I just couldn't give up my Sunday sauce and I didn't want to be left our during other family dinners where everyone else was enjoying their penne or fusilli. Before I discovered the wonders of a julienne peeler, I was making spaghetti squash. Though the taste took some getting used to, as a former vegetable hater, the feeling of eating something even remotely similar to pasta, like this spaghetti squash, was enough to help me through the beginning of my Paleo transition. It was about time I finally did a tutorial on the best way to cook a spaghetti squash (in my opinion). The squash can be somewhat intimidating to work with, but it's really very simple to cook and as it takes on the flavors of whatever you toss it with before serving, this pasta alternative will pair with whatever you feel like having!

nourishedny_20130724_04.jpg

Spaghetti Squash

Prep Time: 5 min Cook Time: 40 min Inactive Time: 1 hr 25 min Total Time: 1 hour 30 min

Ingredients

  • spaghetti squash (1 squash per 2-3 people)

  • 1-2 tbsp olive oil

  • salt and pepper to taste

  • ¼ cup water

Preparation

  1. Preheat oven to 400 degrees F.

  2. Slice your spaghetti squash in half (it’s best to stand it up straight, use a smaller steak knife to make a small cut through the squash, then wedge a larger knife in the cut, and the squash will crack open). Scoop out the seeds and discard.

  3. Lightly coat all sides of each half of the squash with olive oil, sprinkle salt and pepper inside, and place cut-side down on a parchment paper lined, rimmed, baking sheet.

  4. Sprinkle the water on the parchment paper, place in the oven, and bake for 35-40 minutes or until the skin of the squash gives a little when you press your finger on it. Remove from the oven, flip squash over so the cut side is facing up, and let cool completely (30-40 minutes).

  5. When cool, using a fork, scrape the insides of the spaghetti squash out into a bowl, toss with your sauce or choice, or just some garlic and oil, and enjoy!

Antipasto Salad

Antipasto Salad

Fried Chicken Cutlets

Fried Chicken Cutlets