The most flavorful way to cook spaghetti squash!
Course: Lunch, Dinner4
servings10
minutes45
minutes55
minutesUnveiling the Delight of Spaghetti Squash: A Healthful Twist on Pasta
Welcome to the world of culinary innovation, where healthy alternatives meet delicious satisfaction! Today, we embark on a journey into the realm of spaghetti squash—a versatile and nutrient-packed vegetable that’s about to revolutionize your pasta experience.
Health Benefits: Known for its mild flavor and unique stringy texture, spaghetti squash isn’t just a delightful substitute for traditional pasta; it’s a nutritional powerhouse. Packed with vitamins, minerals, and antioxidants, this vibrant yellow squash is a low-calorie, low-carb option that adds a dose of health to your plate. Its high fiber content promotes digestive health, while vitamins like A and C boost your immune system.
Cooking Technique: Now, let’s dive into the heart of the matter—cooking spaghetti squash to perfection. The secret lies in a simple yet crucial technique: placing the cut side facing downwards on the baking tray. This method ensures that the natural sugars caramelize, enhancing the squash’s sweetness and achieving that perfect tender-crisp texture. It’s a game-changer that elevates the culinary experience and brings out the best in this nutritious vegetable.
Join us in unraveling the magic of spaghetti squash—where health meets flavor, and every forkful promises a delicious journey into guilt-free indulgence. Let’s get cooking!
Ideal to eat with this healthy and low-carb chicken Bolognese.
Ingredients
1 1 spaghetti squash
2 tablespoons 2 olive oil
1/2 teaspoon 1/2 salt
1/4 teaspoon 1/4 black pepper
Directions
- Pre-heat the oven to 400 degrees Fahrenheit.
- Cut the Spaghetti squash side-ways (from the stem down to the end). And place each cut-side on a baking tray covered with baking paper.
- Scoop out all the pits and loose squash on the inside so it’s nice and clean.
- Take the olive oil and rub it on the inside of both squash halves. Then spread the pepper and salt on the inside on top of the olive oil.
- Turn the squash cut side facing down on the baking tray (on top of the baking paper). And then take a fork and make holes in the skin of the squash (about half an inch apart across the entire skin).
- Put in the oven for about 45 minutes. You can tell that it’s ready if you poke the skin and it easily dents. However, you don’t want to cook it too long as the squash will lose it’s spaghetti texture and become more like a paste. We like to eat it when it’s still crispy (al dente if you will). Fluff it up and serve with whatever toppings you like such as Pesto, Bolognese sauce or other!