Trying new things can be nerve racking. You may be putting time, energy, or even money into trying something new and you just pray everything turns out OK.
This week I decided to try a new healthy food alternative. I tried spaghetti squash, and ladies and gentlemen let me tell you it was delicious. I had heard a lot about the “Oh so great spaghetti squash” but I was a little skeptical.
Here’s the facts: No, it does not taste exactly like pasta. Yes, it does look like pasta. Yes, it is very versatile and you can practically put it with anything. Lastly, yes! It does taste good!
One squash makes quite a bit of spaghetti, I had two medium Tupperware containers of leftovers. I bought it at .99 cents a pound, so it came out to roughly around two dollars. (Not too bad for how much it makes!)
I actually found out I cooked mine wrong would explain why it was more like pasta al dente (aka pretty stiff pasta) rather than that soft, squishy stuff. Also being natural, it’s very low-carb!
Here’s the recipe I used on how to cook spaghetti squash:
Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. I had to really bash into this thing to cut it in half (plus being a broke college student, my “knife” is a joke)
Cut it in half (lengthwise). You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Yes all that gunk, until the only thing left is the hard squash.
Bake rind side up about 30 to 40 minutes at 375 F. This was the mistake I made. I cooked it with the two open halves up instead of down, aka mine turned out a tad more drier..but it was still good!
Separate strands by running a fork through in the “from stem to stern” direction.
Just like pasta you can put practically any sauce on that you want. I put about a tablespoon of butter or so (depending on how much you’re serving) garlic salt, and Italian seasoning. You can also put tomato sauce, alfredo, or any other sauce you think will be good! If you’ve tried it before and have another recipe to share, I’d love to hear your comments!