Spaghetti Squash Pasta

This past winter, I discovered the magical abilities of the spaghetti squash. It tastes like a squash and it looks like a squash, but it’s not your average squash.

The spaghetti squash’s magic lies in its ability to form stringy pasta-like tendrils that can be coaxed out with a fork post-bake. Sounds a little freaky, I know, but I assure you it’s perfectly delicious.

How To Cook Your Squash:

I like to cut my squash length-wise down the middle. Be sure to use a knife both strong and long enough to accurately slice between the thick skin. BE CAREFUL (I’m saying this from personal experience)… you don’t want to chop off any fingers. The skin makes the squash pretty difficult to cut into, so you might need a bit of help.

Next, scoop out the seeds and extra stringy stuff with an ice cream scooper.

Once cleaned, drizzle a bit of olive oil and sea salt into the inside of the squash, flip it over face-down on a parchment lined baking sheet, and bake in a 425-degree oven for about 35 minutes.

You’ll know your squash is ready if you can stick a fork through its skin with little effort.

Then, flip the squash back over and just use a fork to peel away the many layers of spaghetti meat!

What To Top Your Squash With:

Since I love the spaghetti squash flavor, I try not to dilute that by adding too much sauce. In this dish, I sauteéd onion, red bell pepper, and mushroom, then added pesto and chickpeas for garnish. The result: a satisfying meal that’s made almost entirely of vegetables!

If you want to avoid oils, skip the pesto altogether and just season with salt and pepper.

I’m so happy I learned how to make spaghetti squash since the oven is basically bae to college students… you put your food in there, prepare the rest of your meal, come back, and it’s done! I really hope you enjoyed this post and that it inspires you to get creative with your next meal. I’d love to see how you guys top off your spaghetti squash dishes!

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