Spaghetti squash is a versatile winter delight. It resembles spaghetti and pairs well with saucy dishes. It’s super low calorie so you can fill up on a nutrient rich meal without the bloat and discomfort of regular pasta.
Baked Spaghetti Squash
1 whole spaghetti squash
1/4 cup water
1. Preheat oven to 400 degrees.
2. Remove sticker and wash squash.
3. Break out your sharpest kitchen knife and even take a minute to sharpen it, this will make cutting the squash much easier.
4. Carefully, cut the bottom stem off of the squash, this will give you a flat surface.
5. Sit the squash on the now flat bottom and carefully cut in half. Be careful to keep your fingers and hands out of the way.
6. Once the squash is cut in half, scoop the seeds out. You can set aside for later and roast the seeds as well.
7. Take each half and place cut side down in a glass baking pan, add 1/4 cup water.
8. Roast for 40-50 minutes at 400 degrees or until soft.
9. Allow to cool, then turn over and scrape the flesh with a fork. It should come off the peel and resemble spaghetti.
10. Serve with your favorite grilled meat and veggies, top with turkey chili (try my delish recipe!), or enjoy with pasta sauce.