If you’ve never made spaghetti squash, you need to try it. It’s a super easy alternative to spaghetti. However, I have to warn you- in no way will this taste like or mimic the texture of pasta. If anyone is trying to sell you that spaghetti squash can 100% replace pasta, they’re lying to you and to themselves. Which is why you’ll see in some of my recipes I do use GF pasta, because I just can’t give it up! There’s too much Italian blood in me. I will say that you can incorporate this recipe into your diet, but I’d also be careful what kind of flavors you pair it with.
I put this recipe separately because it’s something you can do separate and use however you want. I usually pair it with my Thai peanut recipe. This is a recipe you can make in advance if you have extra time on the weekend or another night, or you can make it night-of.
- 1 spaghetti squash
- a few tablespoons of water (2-3 usually)
- salt and pepper to taste
- One of the big secrets to cutting squash is to first score it with a knife along both sides. You want to try to make them line up because you will be cutting it in half completely.
- Next, insert a large knife into your score marks and it should almost crack open. It’s hard to explain, but once you get this down, it’ll save you a lot of hassle.
- Scoop out the seeds and discard. Salt and pepper to taste.
- Place face-down on a baking sheet with about 2 tablespoons of water sprinkled on top and bake at 375 degrees for 30-40 minutes. I find with my gas oven 35 minutes does the trick. Once it’s done, flip them over and let cool.
- Lastly, take a fork and scrape out the insides on both halves. If you pull from the skin to the middle, it’ll maintain the spaghetti look.
I usually freeze half in a container and use the following week and simply store the other half in a container in the fridge until I’m ready to warm it up. Or I use it right away.
This recipe is from one of my Well Fed books. I love it- it’s super simple and an easy recipe you can add to your box. And people are always impressed! “You did what with squash?” Yeah that’s right- it’s spaghetti now.