I call bullshit on anyone who says, “Spaghetti squash tastes just like spaghetti.”
No, it doesn’t.
Is it delicious? Sure.
But it does not. taste. like. pasta.
It does, however, meet my other criteria:
- it’s easy to cook
- it’s versatile
- it’s paleo and Whole30 approved
- it’s packed with good-for-you stuff like fiber, Vitamin C, Niacin, B6, and Pantothenic Acid, which Wikipedia tells me is “critical in the metabolism and synthesis of carbohydrates, proteins, and fats.”
Well, OK then.
Roasted Spaghetti Squash – Al Dente!
Prep 2 min | Cook 30-40 min | Serves 4 to 6
I’ve been repeatedly disappointed in the texture of spaghetti squash — I tried the microwave. I tried roasting it whole. I tried halfway submerging it in water while it baked. All of those methods resulted in a mushy mess. But now I’ve got it! If you follow this technique, you will enjoy spaghetti squash with a tender, but still al dente, texture. (Check out my video demo of how to cut a spaghetti squash!)
1 large spaghetti squash
3 tablespoons water
1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper.
2. Cut the squash in half lengthwise. The easiest way to do this is, surprisingly, with a small knife. Use a sharp paring knife to carefully create a shallow slit along the top of the squash, lengthwise. Now, using a LARGE knife, place the blade in the slit and bang the squash carefully with some force on the cutting board. It should crack along the fault line created by the small knife. Scoop out the seeds and pulp with a large spoon.
3. Place squash cut side down on the baking sheet. Sprinkle the water onto the paper around the squash. Roast until the squash is tender, but not mushy, 30-40 minutes. Place the baking sheet on a cooling rack, and, using a hot mitt, turn the squash cut side up to cool.
4. When it’s cool enough to handle, scrape the inside with a fork to shred the squash into gorgeous spaghetti strands.
Now’s the fun part. You can toss it with a little olive oil or sauté with coconut oil (quality fat!) and dress it up with:
- garlic, salt, cumin, cinnamon
- garlic, salt, cumin, chili powder
- salt, chopped chives (fresh or dried)
- ginger, coconut aminos (or homemade substitute), garlic, hot chili paste
- Italian herbs (oregano, basil, rosemary), garlic
- Ras el Hanout or Baharat
- Sunshine Sauce
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