You will never need to eat pasta again. Ever.
I’m serious. And I’m Italian. So this goes against everything my people believe but I’m sticking to it.
When I would see recipes for spaghetti squash, I tossed them aside, figuring it was just a weird stringy food that could never take the place of my beloved whole wheat spaghetti. But I came across a large spaghetti squash at a farmer’s market this winter and talked to the farmer about it. He couldn’t believe I’d never made one before.
When people who grow food for a living tell me that I “have to try” something, I don’t take it lightly. I took that sucker home, and cooked it up following his (suspiciously simple) directions.
Well first of all, I felt like a food genius. I brought Mike in to see the cooked squash in action.
“Check this out!” I told him, gently plying away the spaghetti-like layers of sweet smelling squash with a fork. I know he was impressed. Who wouldn’t be?
And second of all, it isn’t some weird stringy food. It’s great. Drenched in homemade tomato sauce, it’s almost like eating actual spaghetti, except with fewer calories and carbs. And one spaghetti squash makes quite a bit of food, and is one of those leftovers that makes the early part of my workday a time where I am simply waiting to eat.
Preheat oven to 450F
What You Need:
- A spaghetti squash (1-2 pounds)
- Tomato sauce. For a great homemade recipe that you can make simultaneously with the squash (efficiency!!!!) use this recipe.
What You Do:
Halve the spaghetti squash lengthwise from the stem to the bottom. Scoop out the seeds and extra stuff.
Place the halves insides down on a baking sheet (you can put foil under them if you want to make the cleanup easier).
**You do not need to use any oil! The squash produces liquid while it bakes and will not stick.**
Bake for about 40 minutes or until the skin starts to pucker and brown. You will also see liquid start to seep out around the base of the squash. You may also see the juices start to caramelize around the base of the squash – this is totally ok and really enhances the flavor. But that also means it’s time to take it out of the oven.
With a fork, gently separate the stringy squash layers from the skin and scoop onto your plate or into a bowl.
Cover in tomato sauce and freshly shredded Parmesan and enjoy!
Pro Tip: You can save the skins and reuse them for in a homemade vegetable broth! Simply freeze them in a large bag with other vegetable cooking scraps until you need to make your broth!