When I find something that I really really like, I eat it all the time. Case in point, my overnight oats, my breakfast choice day in and day out for almost the past two years now. I'm developing this type of relationship with spaghetti squash, it's just so delicious I want and crave it all the time. The name is a bit deceiving though, I feel that zoodles (zucchini noodles) have a much similar consistency to spaghetti than spaghetti squash does and are better as a pasta substitute, but that that is just my preference. Whether I think it tastes like actual spaghetti or not doesn't take away how much I love my new found favorite, BUT, I haven't always felt this way about this crunchy, noodle-like, creation.
My first encounter with spaghetti squash was in high school, my attempt at trying to eat healthier by having spaghetti squash instead of pasta....it was a culinary disaster to say the least. I ended up with undercooked strands and burnt fingers from my lack of patience. I was so turned off that I actually didn't even attempt to make it ever again until now, almost five years later... AND I'M IN LOVE
I have mastered the art of preparing spaghetti squash and want to share my wisdom with you so you too can enjoy its deliciousness!
Spaghetti Squash
1 Whole Spaghetti Squash
1. Clean spaghetti squash
2. Pre heat oven to 375
3. Pierce holes in spaghetti squash (can use a fork or a knife)
4. Place spaghetti squash in a baking dish ON aluminum foil (less clean up for you later!)
5. Bake for one hour (I know this seems like a long time, which is where managing your time comes in, if you're a meal prepper like me, prep during this time, if not, send and check emails, squeeze in 45 minutes of working out, enjoy some "me" time, just do something to occupy your time!)
6. Take squash out of the oven. Use a knife and an oven mitt (the outside is hot too!) to cut it open from North to South, BE CAREFUL, THE SQUASH IS HOLDING EXTREMELY HOT STEAM THAT WILL BURN YOU! Cut slowly, prying open the squash bit by bit to let the excess steam escape!
7. BE PATIENT AND LET THE SQUASH COOL, so step away from it and let it cool down, otherwise you will burn your fingers while trying to scoop out the seeds and that is no fun
8. After fifteen minutes, check the squash, if it's still hot to the touch, give it more time, if not, scoop out the seeds using a big spoon, to make this process easier, I use a knife and cut a circle around where I want to scoop out
9. Once the seeds have been scooped out, use a fork to create your "spaghetti" strands, going from North to South again.
10. Put in tupperware for later, heat up to enjoy, or eat as is, I love it cold!
Tips/Notes
- I am NOT kidding when I am warning you about how hot the squash and the steam will be, please be careful and be patient when waiting to create your spaghetti strands or you will burn yourself!
- Spaghetti Squash CAN be made in the microwave as well, but I have not tried that method yet, it follows the same poke hole premise and just cuts the cooking time down dramatically.
Tips/Notes For Eating *indicates my favorite
- Add olive oil, salt, and pepper*
- Top with marinara sauce and meatballs
- Have plain on the side of your meal* (I think it has a sweet hint of flavor that I love plain)
- Mix other veggies in and make a noodle stir fry with teriyaki sauce
- Eat it cold* (What can I say I love crunchy and cold things!)
My first encounter with spaghetti squash was in high school, my attempt at trying to eat healthier by having spaghetti squash instead of pasta....it was a culinary disaster to say the least. I ended up with undercooked strands and burnt fingers from my lack of patience. I was so turned off that I actually didn't even attempt to make it ever again until now, almost five years later... AND I'M IN LOVE
I have mastered the art of preparing spaghetti squash and want to share my wisdom with you so you too can enjoy its deliciousness!
Spaghetti Squash
1 Whole Spaghetti Squash
1. Clean spaghetti squash
2. Pre heat oven to 375
3. Pierce holes in spaghetti squash (can use a fork or a knife)
4. Place spaghetti squash in a baking dish ON aluminum foil (less clean up for you later!)
5. Bake for one hour (I know this seems like a long time, which is where managing your time comes in, if you're a meal prepper like me, prep during this time, if not, send and check emails, squeeze in 45 minutes of working out, enjoy some "me" time, just do something to occupy your time!)
6. Take squash out of the oven. Use a knife and an oven mitt (the outside is hot too!) to cut it open from North to South, BE CAREFUL, THE SQUASH IS HOLDING EXTREMELY HOT STEAM THAT WILL BURN YOU! Cut slowly, prying open the squash bit by bit to let the excess steam escape!
7. BE PATIENT AND LET THE SQUASH COOL, so step away from it and let it cool down, otherwise you will burn your fingers while trying to scoop out the seeds and that is no fun
8. After fifteen minutes, check the squash, if it's still hot to the touch, give it more time, if not, scoop out the seeds using a big spoon, to make this process easier, I use a knife and cut a circle around where I want to scoop out
9. Once the seeds have been scooped out, use a fork to create your "spaghetti" strands, going from North to South again.
10. Put in tupperware for later, heat up to enjoy, or eat as is, I love it cold!
Tips/Notes
- I am NOT kidding when I am warning you about how hot the squash and the steam will be, please be careful and be patient when waiting to create your spaghetti strands or you will burn yourself!
- Spaghetti Squash CAN be made in the microwave as well, but I have not tried that method yet, it follows the same poke hole premise and just cuts the cooking time down dramatically.
Tips/Notes For Eating *indicates my favorite
- Add olive oil, salt, and pepper*
- Top with marinara sauce and meatballs
- Have plain on the side of your meal* (I think it has a sweet hint of flavor that I love plain)
- Mix other veggies in and make a noodle stir fry with teriyaki sauce
- Eat it cold* (What can I say I love crunchy and cold things!)
