For all you gluten-wise eaters out there, you can thank me later- spaghetti squash is the best thing since almond flour biscuits. Light in texture and absorbent with sauces, this vegetable replacement for pasta hasn’t failed me in a recipe yet. My favorite use is vegetarian Pad Thai; the squash soaks up the sauce and pairs perfectly with the crunch of peanuts, and the kick of red chili peppers.
Prep Time: 15 minutes.
Cook Time: 45 minutes.
Yield: Depends on the size of the squash, but a midsize squash should give you about 3 cups of noodles.
- 1 spaghetti squash
- Avocado or olive oil
- Optional: seasoning for the seeds.
- Preheat oven to 400 degrees F.
- Slice spaghetti squash in half, do your best to keep all your fingers in the process. More difficult than you’d think.
- Scrape out all the icky gooey innards of the squash, here you will be reminded of scraping out a pumpkin.
- Optional: separate the seeds from the icky gooey mess; rinse and dry them; season them lightly with oil and spices you would use for pumpkin seeds. (i.e. Salt, pepper. I have an unreal caramel sprinkle that has never led me astray).
- Lightly oil your now scraped halves of spaghetti squash. Place face down on an oven-safe pan or dish.
- Optional: this is also when you would bake your seeds. Watch them carefully, turn them often, and no, they won’t be in there for the full 45 minutes- more like 10-15 minutes.
- Bake squash for 45 minutes, upon removing from the oven, you should be seeing some noodle-like separation in what was once the “rind” of the squash.
- Let cool. Scrape out with a fork, and use within 48 hrs of baking.