paleo

About Spaghetti Squash and Five Delicious Recipes

Spaghetti Squash1

I’m sure you’ve heard of spaghetti squash. It’s all over healthy food blogs, paleo blogs, and Pinterest. Some people tout it to be very pasta-like which isn’t true. It’s harder and a little crunchy in texture and has an almost nutty flavor. But, it saves you lots of carbs and calories -since it’s only 35 calories a cup- and is far more nutritious. I personally prefer whole wheat noodles if I’m going to skimp, but the boyfriend likes spaghetti squash a lot. So I would suggest trying it to see what you think.

How To Cook Spaghetti Squash: Two Ways

  1. Cut in half and remove seeds (I usually save and toast them)
  2. Spread olive oil on fleshy, internal side
  3. Poke a few holes in the outer skin
  4. Place outer, skin side down on a plate (for microwave) -or- baking sheet (for oven)
  5. Microwave on high for 15 mins -or- bake in oven at 375F for 30-45 minutes until softened
  6. Let sit for 5 minutes to cool
  7. Scrape out flesh in strands with a fork
  8. Serve in squash half for a neat presentation or in a bowl or plate

I usually use half for its intended meal and half to just drizzle with olive oil, herbs, and whatever I have on hand later for lunches. The portion I save I just drizzle with olive oil to keep from drying out and put in a tupperware container. You can also chose to cook only one half at a time and cover the uncooked half with plastic wrap and put in the fridge.

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