How to Make Spaghetti Squash
Spaghetti squash was once a foreign oddity to me. I usually tend to associate “stringy” things with textures I don’t like when it comes to vegetables. I detest strings in green beans and asparagus and therefore never really cared to try them in squash.
I am all about texture. I hate pulp or floaties in my drinks…anyone else a eccentric texture person like me?
One weekend at a chef demonstration, I had spaghetti squash, and the clouds opened up and the sun spilled out and I sang for joy.
Not really but I DID like it!
It’s a tiny bit fussy to make but let me show you how I do it.
Getcha a spaghetti squash.
Cut it in half using a large heavy knife and then using a large spoon, scrape the seeds out just like you would a pumpkin. You can wait and do it afterward but I find it’s easier and less messy to do first. AND it’s not steaming hot. I tend to value my digits on my fingers to be un-scalded. How about you?
Then lay your squash face-up on a foil-lined cookie sheet and drizzle it with a bit of olive oil on the top. Also sprinkle it with salt and pepper. Flip them over top side down onto the foil and pop them into a 350º oven for about 45 minutes.
Remove it from the oven and then take a fork and begin to pull the strands of squash out…
Just to show you both views, I didn’t remove the seeds from the second piece of squash. Pull them out with a large spoon.
Then switch to a fork and pull out the strands.
You can drizzle it with a bit more olive oil if you like or add a little butter to it and serve it just like this. It’s a delicious side dish.
Often people use it just like spaghetti and dress it up with meat sauce and cheese to go the low carb and calorie route. It’s only 40 calories and 8 grams of carbs per cup.
Tonight we had leftover caprese salad fixings so we dumped in some chopped tomatoes, fresh mozzarella cubes and some pesto.
It was comforting and yummy.
Try some spaghetti squash soon, cuz now you know how!