Spaghetti Squash


We have spaghetti squash coming out our ears from our garden and it’s so delicious. I’ve been roasting one of these at least a couple times a week. It’s the perfect way to cut back a little on your carbs without sacrificing flavor plus it’s a delicious vegetable. It’s so easy to roast it like I did in the picture and then store it so it’s ready whenever you want to eat it. It really is a perfect substitution for pasta. It tastes delicious and right now it is in season so it’s usually a good price.

Here’s how I like to cook it:

Turn your oven on to 350 degrees. Cut the spaghetti squash in half, scrape out all the seeds, drizzle olive or avocado oil on it, salt and pepper it (I use my Himalayan pink salt), put it on a baking sheet and pop it in the oven. I cook it for about an hour to an hour and a half depending on how big the squash is. You just want it to be soft all they way through when you insert a knife and I like it to be roasted a bit on the top.

For storing: If you don’t use your spaghetti squash for dinner that night scrape all of it out and pop it in a Tupperware and store in the fridge (you could freeze it too until you are ready to use it).

My favorite ways to eat it:

I love pouring spaghetti sauce on top and adding a little chicken, it makes the perfect healthy dish.

It’s also delicious topped with my favorite Herdez salsa that I just posted about.

It’s delicious plain as well, straight out of the oven after it’s been roasted, or as a side dish to any meal.

I personally think it could be used in most dishes that call for spaghetti noodles and it would be the perfect healthy replacement. Give it a try, you won’t be sad.