Spaghetti squash is an easy way to get additional vegetables and vitamins in your diet. A low carb, low calorie option for replacing regular pasta, spaghetti squash is also filled with omega-3, potassium, vitamin A, and vitamin B. Because of its mild taste, it works great with a variety of sauces and in various recipes.
Today I’m going to be showing you how to roast a spaghetti squash with minimal work. You may have heard that you need to cut the squash in half, scoop out the seeds, and place them face down on a baking sheet in the oven. While this works, it’s a lot easier not having to deal with cutting the squash in the first place.
Pre-heat your oven to 400 degrees. While that’s heating up, take your squash and poke holes around the entire squash with your fork. Place the squash in the center of a baking sheet lined with a silpat or foil. Bake for 1 hour or more, depending on the size of the squash.
You will know when it’s done when you can do this! Use tongs or the back of your fork to test. I’m touching a squash that had cooled already. Test your squash and add 15 minutes if it’s not ready.
Let your squash rest until it’s cool to the touch. Once it’s cool, go ahead and start peeling away the skin. It’s like magic.
You should now have a nice little ball of spaghetti squash strands. Preparing the squash this way will also give you longer strands for your pasta.
Now, just reach in and pull the seeds out of the strands. You’ll have to do some maneuvering, but they should come out pretty easy.
There you have it! Beautiful strands of spaghetti squash ready for your meal!
Give this method a try and let me know what you think. Do you like spaghetti squash? How do you prepare it?