Spaghetti squash is a unique gourd that has gained popularity over the years. Some of the hype has come from fad diets. And I admit, I am guilty of trying spaghetti squash as a replacement to the real deal, pasta. I can also attest that, not to my surprise, I prefer the gluten.
My test of this spaghetti masquerading vegetable came from the desire to reduce gluten. So I went on a food swap hunt. Recruiting the internet for ideas, I discovered spaghetti squash can be served in many ways. One of which is an alternative to actual pasta. Serving a roasted spaghetti squash with tomato sauce.
I have grown different squash varieties in our (former) garden and enjoy creating meals out of them. We have had: acorn, butternut, delicata, hubbard, spaghetti, and I’ll include pumpkins in this list too. Each having their own unique taste, provides an opportunity for a plethora of meal options.
The recipe below is the easiest, most basic, foolproof way to cook any hard squash. Yet, eating the squash with no seasonings can be a little blah.
Tonight I am enjoying the spaghetti squash smothered in a meat sauce and topped with cheese. Our Meat Sauce recipe was created out of our purposely reserved Meatloaf leftovers. Despite this not being my preferred way of eating spaghetti squash, I do enjoy it from time to time. With a meat sauce, show me the real pasta!
My favorite way to prepare a spaghetti squash is with a tablespoon or two of butter and a gentle sprinkle of spices. To do this, simply replace the water in the recipe below with butter. Then sprinkle the inside of the squash with less than ¼ teaspoon of: ground rosemary, sage, and thyme. For an added warmth, a dash of dried ground ginger is perfect. Cook the squash as you would, below.
Spaghetti Squash Recipe
By Adventures In RV Life, Melissa McElfresh
Prep: 5 minutes
Cooking: 45 – 60 minutes
- 1 Spaghetti squash
- ¼ Cup water, divided
- Preheat oven to 400*F
- Line baking dish with foil (if using)
- Microwave squash for 1-minute (see TIPS)
- Cut the spaghetti squash in half, lengthwise
- Scoop out the seeds (see TIPS)
- Place squash cut side up in the baking dish
- Pour 1 – 2 tablespoons of water into the squash ‘whole’
- Loosely cover the squash with a piece of foil
- Bake for 45 – 60 minutes (see TIPS)
- To make the squash (any type) easier to cut through, microwave the squash for 60-seconds on high. No need to poke holes in it.
- Save the seeds, to roast them later. They make a great snack! (pumpkin seed recipe coming soon)
- The squash (any type) is fully cooked when the outer skin edge starts to curl inward towards the flesh.
- Some squash will split when cooking. Linning a baking dish will make clean up much easier.
- If you do not want to use foil, you do not have to cover the squash. Please note, the top edge of the squash can burn.
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