Spaghetti Squash

By: Ann Marie

I am a huge fan of this hearty winter squash.  The consistency does mimic a very thin angel hair type pasta and the cool thing is that you can practically mix it with anything, other veggies, sauce, chicken, etc… very versatile.

The recipe I am sharing is how I prepare my squash.   Once you make this, you can mix in other proteins and experiment with how you enjoy it best.

Where to buy it: Any local grocery store carries this (I get mine at Stop and Shop). Peak season is right about now.

What to look for:  Be sure it is firm and does not have any weird markings.

  • Preheat the oven to 350 degrees
  • Line a cookie sheet with foil
  • Rinse the squash with water, pat dry
  • Using a very sharp knife, split the squash evenly down the middle
  • With a spoon, scoop out the seeds and pulp (you can toss it out)
  • Sprinkle salt, pepper and a little extra virgin olive oil on both halves
  • Place the squash face down on the cookie (so the rind is facing you)
  • Bake for approximately for 40 minutes (or until you can poke through with a fork from the rind end)
  • Remove from oven and let cool
  • Using a spoon, scrape the squash out… it naturally comes out as little strings (or spaghetti)
  • Fine to eat on its own or serve with a sauce, other veggies, etc…
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