I buy strange vegetables all the time, and mostly, they just languish in the back of our fridge. But sometimes, they make it out and I wonder why I didn't think to make it sooner. Spaghetti squash was just one such example.
When I tried to explain to T what was supposed to happen with this large yellow squash, he had no confidence in me at all. But I swear, when you bake this veggie, when you scoop out the flesh, it comes out like spaghetti noodles! It's the neatest thing.
So, not only were we impressed by the appearance of this one, it was delicious. I'm sure there's tonnes you can do with spaghetti squash, but for this night, I simply topped it with a tomato sauce and some parmesan cheese and it was a healthy, carb-free meal.
Spaghetti Squash Spaghetti
- 1 spaghetti squash
- 3 tbsp olive oil
- salt and pepper
- 3/4 cup tomato sauce
- 1/4 cup parmesan cheese
- Preheat oven to 350 degrees
- Cut spaghetti squash lengthwise and scoop out seeds. Brush with oil, sprinkle with salt and pepper and place cut-side down on a baking sheet.
- Bake for 40-45 minutes; until a knife can easily go through the skin.
- Once slightly cooled, take a fork, and use the tines to scoop out flesh lengthwise. The flesh should come out easily and like noodles.
- Top with tomato sauce and parmesan cheese and serve.