I used to be intimidated by things like squash in the grocery store because I never knew how to prepare them the “right” way. If you are one of those people still who don’t pick up the spaghetti squash at the store I wanted to share how easy it is to make it! How to Cook Spaghetti Squash in the Oven:
- Preheat oven to 400 degrees Fahrenheit.
- While oven is preheating, slice your squash in half using a chef’s knife from the top to bottom, keeping it as even as you can. The squash is really hard and can be difficult to cut, so work slowly…or have your boyfriend/husband/brother/man do it (haha).
- Once cut, lightly coat the inside of the squash with olive oil and with a dash of garlic powder, salt and pepper.
- Line a baking sheet with foil and place the squash halves-cut side down. Bake for 30-40 minutes or until the insides of the squash are tender enough to be pulled away with a fork. Here is where you will be able to see the spaghetti-like strands! Such a cool vegetable if you ask me!
- Scrape out the inside: Using a fork, gently scrape the “spaghetti” out from the vegetable. Don’t scrape all of it for this recipe, because you want to leave some to still give it the bowl shape. It really is easy to cook! Just is a little time consuming. Some people place their spaghetti squash in the microwave to cook, but I have found it tastes a lot better when made in the oven. Plan out your day to find time to cook the squash so you won’t be eating dinner at 9pm! 🙂
Spaghetti squash vs pasta: Both are low in fat, salt, and provide fiber in our diets. Squash has antioxidants you won’t find in regular pasta. Pasta can have up to 182 calories (1 cup of small shells) vs spaghetti squash only has 42 calories for 1 cup. Pasta has 35.5g of carbohydrates while the squash only has 10g of carbs (per 1 cup) Enjoy!
