A couple weekends ago, Eric and I took a trip to Bishop’s Orchard with his family. It was such a beautiful day out and so nice to see Eric’s relatives.
After our picking we visited the store. On display with the pumpkins was a box of spaghetti squash. I have been meaning to try it for a while so I bought one. When I got home, I kinda stared at it for a few days, trying to figure out how to prepare it. After some thought (and googling) I finally made a recipe.
To begin, cut the squash in half and scoop out the seeds. Then season with an oil and whatever spices/herbs you want. Place the halves flat side down on a tin-foil lined baking pan and put in the oven for 30-40 minutes at 450. When the squash is tender, remove from oven and let it sit until it is cool enough to handle. Take a fork and scrape out the flesh into a bowl. From there, you can prepare it in a variety of ways, just like regular pasta!
I prepared my squash with olive oil, black pepper, basil, a little salt and garlic powder. After I scraped it out, I added it to a pot of warm marinara sauce. I let the two mingle for a while to get to temp and then I added some fresh mozzarella slices on top.
Squash takes some time to bake, but its super easy to do. This squash is grown in the winter so it is coming into its season, meaning it will be fresh and likely less expensive.
It’s a nice, low calorie, low carb option to replace traditional pasta, and it counts as a vegetable serving. Win Win!