Super Simple Spaghetti Squash
Even though winter squash are available all year round in the grocery stores, I really like to eat things when they are in season, and my friends, we are now in squash season. They are actually quite versatile and can be used in soups, stews, salads, side dishes, main courses, and even tacos (I will make tacos out of anything). Today we are going to make some spaghetti squash and serve it like, well spaghetti, but it can be used in place of rice or pasta really in any dish. Here is what we are making:
If you are looking for a little snack while you are prepping dinner, I’ve got you covered. Separate the seeds from the pulp. The pulp goes in the trash, the seeds go on a baking sheet sprinkled with a little salt. Throw those in the oven next to your squash (350 degrees F) for about 15 minutes until they are brown and toasty. Now you have a snack!
Happy eating and best health,
Dr. G
Notes
If you are not in the mood to heat up your oven you can also cook your squash in the microwave. Just place the squash halves face down on a microwave safe dish and place pour about 1/4 of water into the dish. Microwave for about 10 minutes or until the squash is tender and able to pulled out with a fork.
Ingredients
- 1 spaghetti squash
- 2 teaspoons of olive oil
Topping suggestions:
- Tomato sauce of your choice
- nutritional yeast for a cheese flavor
- hemp seeds for a nutty flavor
Instructions
- Preheat your oven to 350 degrees F.
- Cut your squash in half lengthwise, scoop out the seeds and pulp (set them aside)
- Rub the cut surface of each half with olive oil
- Place face down in a roasting and pan and then put them in the oven for about 30 to 40 minutes.
- When the squash is done, remove it from the oven and allow it to cool a bit so you can handle it
- With a fork scrape out the flesh of the squash, it should come out in strands.
- Top with sauce and toppings of your choice
- Enjoy!
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