Over the years I have experimented with my fair share of produce, sometimes things don’t go over well, and sometimes we find new favorites! I genuinely get excited when I walk through the produce section, I try to plan my meals in advance as much as possible but I also work with what I find freshest at the grocery mart. You can’t really go wrong experimenting with vegetables and fruits, adding more produce to your diet is the easiest way to get healthier. Instead of taking something away, I’ve always found that simply adding things like produce or water, can make a major impact in a persons wellness.
Spaghetti squash is a fun vegetable. It’s noodle like quality is appealing but if you cook it too long . . . its just gross. With produce based diets becoming more normalized, ingredients like “zoodles” and spaghetti squash are common place now. You can find everything already zoodle-ized and packaged at the grocery mart, and even stores such as Aldi and Wal-Mart sell spaghetti squash now. Although it took a bit of tinkering, I’ve finally found that I do love spaghetti squash if it’s just right. Once you learn to cook a squashbased upon approximate times according to size, you’re good to go!
Simple Roasted Spaghetti Squash
Whenever possible I make vegetables the foundation of a meal in place of grains or starches, but we do rely heavily on potatoes and cabbage a lot. Spaghetti squash is a treat that I don’t make all the time, it’s easy to prepare, packed with vitamins C and A, potassium, calcium and of course, fiber. It’s lower in carbohydrates and calories than regular pasta, it’s a great addition to any whole foods diet. You can serve it up with butter, cheese and parsley, you can fry it quickly in a skillet with ghee or bacon grease, its also a great substitute for spaghetti with marinara and meatballs or lo mein noodles. (with Thai style sesame sauce and stir-fry) A small spaghetti squash will yield approximately 4 cups of cooked “noodles.” This vegetable truly is versatile, it’s not the most robust of flavors and its a great blank slate you can create a variety of dishes with.
- 1 Spaghetti Squash
- Traditional Fat such as lard or avocado oil (if desired)
- Pre-heat oven to 425 degrees.
- Cut spaghetti squash in half. (see note)
- With a spoon, scoop out seeds and squash guts. (reserve the seeds to roast if you’d like!)
- Place squash cut side down onto a baking tray. You can grease the tray with lard if you like, but I favor just using the the baking tray I made bacon on during meal prep. Dry roasting it also works fine! (squash are really moist creatures, so a bit of dry heat could do it good)
- Bake for 45-60 minutes, or until the squash is tender when poked with a knife or fork. It is similar to baking a potato, when there is a lot of resistance, it is still uncooked. It’s always better to cook it less, rather than more! (It will continue cooking once it’s removed from the oven.)
- Once cool enough to handle, gently scrape the squash innards out of the skin with a fork, or carefully peel away the skin with a sharp paring knife.
Note: For longer, more authentic “spaghetti like” strands, cut your squash around its equator instead of vertical. I prefer it less stringy.
Microwave Instructions: If you are in a hurry, spaghetti squash can be microwaved in a glass dish with a bit of water. Pop them cut side down in a pie plate, cover if possible and microwave on high for 10-12 minutes. You may want to rotate them half way if they did not rest flat in your dish.