Spaghetti Squash in the house!

Thought I would stop in today and leave a quick little how-to on some spaghetti squash.  It’s going to pop up on the blog more than a few times, so I decided to get this out of the way so that it can be a quick reference throughout space and time.

Spaghetti Squash {also known as Winter Squash} is the perfect alternative to any spaghetti noodle/pasta dish.  I always remember my mom making it growing up, but I never realized how “health forward” it was until I found this to be my passion as well {healthful living, that is…not so much spaghetti squash}.  Coming in at about 30 calories a cup and virtually zero fat, you’d be foolish to not give it a try…and it’s super easy to make.  Typical to my “make ahead” mentality, even if I don’t have a plan to cook the squash for a certain meal, I’ll make it in bulk and have it on hand to use as a base for any meal throughout the week.

Here are the basic steps to making Spaghetti Squash:

1.  Preheat the oven to 350 and fill a 13×9 baking dish with water about half way.

2.  Slice the squash in half “long ways” and scoop out the guts {seeds, insides, etc} and sprinkle with any combo of spices that you want.  For a basic squash I use garlic salt, pepper, onion powder, and Italian seasoning.  Then flip the squash, open side, down.

and thennnn….

3.  Bake upside down for 40 minutes, remove from oven and pour out the water/flip the squash halves right side up and let cool.

4.  Once they have cooled, use a fork and scrap out the meat.  To every first timer’s shock and awe, the squash will shred and resemble that of noodles!  Serve as a dish with any marinara, pesto, meat veggie combo or store for later use.

When I’m making it in bulk, I’ll just put it all in a Tupperware container so I can pull out one, beautiful 31 calorie a cup at a time for a meal.

Two recipes in a row?  Who’s blog is this?

Hope you guys enjoy this basic how-to, and spaghetti squash as much as I do.  Just a head’s up, while this is a great substitute, taste wise, this won’t exactly resemble the carb-ey goodness of pasta.  However, if you’re considering spaghetti squash, that’s probably not the top priority on your list anyway.

Have you ever made spaghetti squash before?  What are your favorite ways to serve it?

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