Spaghetti Squash

I’ve been getting a lot of questions about spaghetti squash ever since I started eating it at home and I always tell people how easy it is to cook. I roasted one today and took photos to show you guys just how easy peasy it is!

Spaghetti squash looks like a regular squash on the outside.

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The magic happens when it’s cooked. I just split the squash into two pieces, took the seeds out, sprinkled it with a bit of olive oil, and stuck it in the oven for 40 minutes in 375 degrees.

When it’s fully roasted (you can tell if it’s cooked all the way by sticking it with a fork), let it cool for a bit and with a fork, “comb” the inside flesh and tada~ the flesh breaks apart into long strands like spaghetti!

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I use it just like I would a pasta. Today, I sauteed up some ground turkey, onions, corn, and spinach with some canned tomatoes for a sauce, mixed in the spaghetti squash and layered whole wheat rigatoni, mozzarella, and the sauce for a casserole.

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Healthy, hearty, and really yummy! Last time I didn’t add the rigatoni but my husband and I are running a 10 mile race this Sunday and thought we needed to maintain our carbs this week :)

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