Updated: Aug 19
If you’ve never cooked a Spaghetti Squash before, here is a basic recipe to prepare the noodles.
The Spaghetti Squash is an excellent vegetable substitute for pasta, and it is low in carbs and gluten free. It is fairly hard to find where we live in Australia but available in most supermarkets where I’m from in Québec. It is called a Spaghetti Squash because the cooked flesh looks like noodles. Once you bake it and fluff the flesh, you can serve it as you would do with any normal pasta dish or cook it as a grated zucchini substitute. There are no limits to what you could do and explore. If you can’t find the squash, find the seeds and grow your own (that is now what I do)! To know more about this interesting cucurbit, read Finding a Spaghetti Squash and check out my favourite recipes (links below).
1 tbsp olive oil
Salt and pepper
Preheat oven to 180C (350F)
Cut the squash in half lengthways and discard the seeds.
Rub the interior with oil and sprinkle with salt and pepper
Bake it (cut side up) until tender (about 45 to 60 minutes, depending on the squash size).
Pierce with a fork to test if the flesh is tender.
When ready, remove from the oven, let sit and then fluff and scrape the interior with a fork.
Serve the vegetable noodles as you like!
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