We planted a whole bed of Spaghetti Squash this year and I had never even eaten one. I had heard great reviews and they all proved true. I LOVE IT!!! Making it again for dinner for the 3rd night in a row 🙂 Spaghetti Squash is an awesome substitute for carb lovers. For a cup of Spaghetti Squash there are only 10 grams of carbohydrates and 42 calories vs. regular pasta that has 42 grams of carbohydrates and 221 calories per cup. That is a big savings without sacrificing taste or using low fat – artificially produced products.
The first night I cooked one and topped with Parmesan cheese and butter. To cook them, simply cut in half, scoop out the center where the stringy fibers and seeds are, and then place with the insides face down on a cookie sheet. (It is best to line your pan with tin foil)
Bake at 350 degrees for about 35 minutes but just keep an eye on it. I cooked one for over an hour and it came out too mushy. Once baked, take a fork and scoop the insides and it will just become very stringy. Top with butter and Parmesan and bake for another 15 minutes right side up.
We had plenty left over from the night before so last night I added spaghetti sauce to it and then topped with Parmesan & mozzarella cheese, basil and crushed red pepper. I then baked it for about 30 minutes at 350 degrees. I think I liked it better than real Baked Spaghetti! (And loved knowing I wasn’t eating so many carbs.)
With the seeds you have scooped out, you can roast them just like you would pumpkin seeds. Place on a baking sheet and bake at 170 – 200 degrees for 15-20 minutes. Cooking them for a short time at a low temp helps to keep the healthy oils from leaking out.
Have you ever cooked a Spaghetti Squash? Would love for you to share any good recipes you might have!