Spaghetti squash is the most ridiculous thing. It blows my mind every time I bake it.
Once cooked, add any kind of (sugar-free!) pasta sauce. Homemade if you’re feeling enthused! It would work well as a delicious side or could be whipped up into a main if served with a source of protein like meatballs, tempeh or even whizzed up pesto.
Here’s how to prepare it:
- Cut in half lengthways
- Brush with a little oil
- Add a little salt and pepper
- Roast for about 4o minutes, cut side down until it is tender.
- Remove the seeds with a spoon and then scrape the vegetable tendrils out with a fork.
Nothing like an infographic to clear things up! (This says to scoop the seeds first but I think the other way around is easier).
Other ideas for eating spaghetti squash:
Allyson from Domestic Superhero makes these stuffed spaghetti squash….
Izzy from She likes food makes these little gems…
You could add it to an abundance bowl with other veg like I shared here or pop it into some fritters with cashews and kale.
Have you tried spaghetti squash? Tell me about it!