When I started eating a low carb diet I missed my pasta and rice a lot and it was so hard to find good substitutes. Everyone raved over how great Spaghetti Squash was but when I found it I had no clue how to cook it so I figured I would share with you How To Cook A Spaghetti Squash so you wouldn’t be lost like I was when I started this journey. Unlike other squashes that can be sliced and fried, boiled or steamed the spaghetti squash works best as a fake pasta when you bake it.
HOW TO COOK A SPAGHETTI SQUASH
Slice your Spaghetti Squash in half lengthwise.
Scoop the pulp and seeds out of the middle much like you would a melon.
Place in a baking dish. I prefer lining a casserole dish with foil to prevent the bottom from sticking and not wasting excess oil if not needed. (Plus cleanup is so easy!)
Drizzle with a little olive oil and season with some salt and freshly cracked black pepper. Just a little across the tops of each.
Bake at 375 degrees for 35-40 minutes
Remove from oven and use fork to remove now cooked pulp which will pull apart in “strings” that appear like spaghetti.
We love this as a side to Asian dishes. It’s a great item to serve with stir fried vegetables and a sweet and sour pork, chicken or pepper steak dish. We also like to use it as a base for spaghetti and turkey meatballs with a fresh pasta sauce. Heavy sauces don’t work as well with this as light sauces do. Whip up your favorite shrimp scampi and toss this squash with a bit of the sauce and shrimp for a high fiber, low calorie and super satisfying meal.
Remember eating healthy and lower in sugar and carbohydrates doesn’t mean you have to give up flavor or texture that you love. You simply have to learn how to adapt and learning how to cook a spaghetti squash couldn’t be easier and is a perfect addition to your week night meals.