Do you want/need pasta, but not the carbs, or gluten, or starch, or whatever negative things I can say about pasta (even though we know it is just so damn good!). One thing that I really like about spaghetti squash along with being a great noodle substitute, is that it has a sweetness to it, that you can use to add layers of flavor to dishes that you are making.
Here is a simple preparation that will allow you to have cooked squash that you can then do so many things with.
This very versatile vegetable is also loaded with Niacin, Vitamin B5, Folate, and Magnesium, which benefit DNA repair along with maintaining the health of the digestive system, carb and fat metabolism, and skin health. Sounds like a win win to me!
- 1 Spaghetti Squash
- Olive oil
Cut off the woody ends of the squash, then cut in half lengthwise. Scoop out the seeds and pull from each half of the squash.
Place on baking sheet and drizzle with olive oil, and a healthy pinch of salt.
Roast in a 400F oven for 30-40 minutes. The meat of the squash should be able to separate into strands relatively easy but not turn into mush when handled.
Using a large spoon and scoop the meat away from the skin of the squash. Then you can separate the strands of the squash. You can also use a fork to strap up and break apart while in the skin, and then scoop it out. Whichever you prefer.