Don’t be intimidated by this big, heavy and somewhat odd looking vegetable or you will be missing out! It’s become a staple on my grocery list ever since I found out I had Celiacs because of it’s versatility.
It’s the perfect substitute for any of your favorite pasta dishes (or even rice). Below I have a fool proof recipe that works every time & will definitely wow your dinner guests.
You can add your choice of protein & favorite sauce, or enjoy it just as is.
Ingredients:
1 Whole Spaghetti Squash
Olive Oil
Sea Salt
Black pepper
Garlic Powder
Everything but the bagel seasoning, from Trader Joes (optional)
Step 1:
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Step 2:
Wash the spaghetti squash and dry off (important it is super dry before cutting). Cut the squash in half, carefully as it will roll around! Using a spoon, scrape out the seeds and ribbing.
Step 3:
Using a fork, poke holes on the outside of the squash (on the skin side). Flip back over to the inside and drizzle with olive oil. The amount of seasoning is up to you – I eyeball this part and just sprinkle all the above seasonings on the inside. Flip the squash face down, and season the outside the same way you did the inside.
(TIP: I use my hands to rub the olive oil on the inside and outside of the squash to prevent too much extra oil sitting inside the squash, this prevents it from becoming soggy)
Step 4:
Place on parchment lined baking sheet face down. Place in oven for roughly 30 – 40 minutes (the time will vary depending how large the squash is). Once it is lightly brown on the outside and tender when poked with a fork, remove it from the oven.
Step 5:
Flip the squash so the inside is faced up. Using two forks, start from the outside and work your way inward to fluff/scrape the strands – creating the “spaghetti.” Top with your favorite protein, sauce or enjoy just as is and VOILA!
Living Intuitively 