With only late breakfast and early dinner in my agenda, I haven't been cooking as much. Most of the time it's just me being lazy and unwilling to gather ingredients or decide what I want to make, so I've been avoiding cooking until today.
Spaghetti squash is by far one of the strangest yet most fascinating squashes nature has to offer (in my opinion, for now). It looks like any normal squash when you cut it open, but after it has been cooked, you simply use a fork to scrape the "meaty" insides and they fall out like noodle strands! Spaghetti! Of course it doesn't have that starchy taste but it is a healthier alternative to cut some of those carbs :)
Here's how you prepare a spaghetti squash for baking in the oven:
1) Preheat the oven to 350° F and line a baking sheet with foil (dull side up, shiny side down). Wash the squash and using a large kitchen knife, carefully cut the squash in half and open it up.
2) Once you have opened up the spaghetti squash, use a spoon to remove and discard the inner seeds and fibers.
3) Stab (or prick with a fork) the shell of both halves of the spaghetti squash so that it won't explode when baking. Place the squash halves onto the prepared baking sheet and bake for 40-45 minutes depending on your oven.
4) Remove your spaghetti squash from the oven and let it stand for a few minutes until it is cool enough to handle. Using a fork, scrape out the insides of the squash.
And you get, spaghetti! :)
I improvised an avocado sauce that turned out tasting more like guacamole dip and tossed it in with my squash, but I forgot the measurements already so I won't post it here. It also makes a great noodle substitute in chicken soup, and spaghetti squash is a versatile alternative to REAL starchy spaghetti and tastes great with about anything :)
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