Easy Spaghetti Squash Recipe
Wednesday, February 1st, 2012I recently baked some spaghetti squash for supper as a tasty alternative to an easy pasta recipe. In fact, though this easy spaghetti squash recipe takes a bit longer to prepare than pasta, its dietary benefits make this little bit of extra wait time worthwhile. The spaghetti squash recipe I used is as follows:
- Start with a whole spaghetti squash.
- Poke lots of holes in it with a fork or sharp knife. Do not cut the spaghetti squash apart yet.
- Microwave on high power for approximately two minutes and thirty seconds per pound. My spaghetti squash was 2.5 pounds. So I microwaved it for about five minutes.
- While microwaving the spaghetti squash, preheat your oven to 375 degrees.
- Once microwaving is finished, place the whole spaghetti squash into a shallow baking dish.
- Put the spaghetti squash in the oven, uncovered, and bake for one hour.
- Remove the spaghetti squash from the oven.
- Cut the spaghetti squash in half. Be careful, as it’s quite hot.
- Scoop out and discard the seeds from the center of each half.
- Then, using a fork, scoop out the stringy yellow fleshy part of the spaghetti squash and put it in a large bowl.
- Add your favorite pasta sauce or seasonings. I used spaghetti sauce on mine, but olive oil creates a wonderful flavor as well.
- Finally, eat and enjoy your spaghetti squash.
Spaghetti squash is not a refined carb. So, it makes a nutritious low-calorie alternative to grain pasta, it’s simple to make, and seems just as filling as the grain-based pastas. So consider adding this dish to your repertoire of low-fat, low-calorie substitutes for grain, to get more vegetables into your diet.
Good night.