Wednesday, March 26, 2014

Spaghetti Squash

Spaghetti squash is my new love. Only 1 cup of spaghetti squash is 30 calories. It is very light and can adapt to any sauce and toppings. If you pre-make your meal ahead of time, the squash will conform to the sauce and taste even better. 

When I went to visit my boyfriend in Nashville, we made spaghetti squash with red sauce and shrimp and stir fry with the squash. It was really funny how we thought the strands that contain the seeds was the only spaghetti squash. We did not understand right away that you scrape out the squash around the rind. 

Serves 2-3 people
  • 1 spaghetti squash
  • Preheat oven to 400 F
  • Cut the squash in half, take out the insides and seeds, and lay it face down on a baking sheet
  • Bake the squash for 35-40 minutes
  • Take it out of the oven and let it sit for ten minutes. It will be too hot to touch immediately. 
  • Scrape the insides out with a fork and apply any toppings or sauces to the squash. 

1 comment:

David said...

Everything you make is super awesome, the spaghetti squash was a pleasant surprise