There’s been a lot of hype about spaghetti squash being a great alternative to pasta, and while it DOES taste great with most pasta sauces and the flavor is like pasta, the texture is different, which will turn most people away from it. I absolutely love it, though. The squash, when roasted, comes out in little strings and soaks up sauce perfectly. It takes longer to make than pasta, but a squash goes a long way, and you only have to roast it once! We usually freeze a good bit of it for later.
Did you know you can roast the seeds, too? They’re just as tasty as pumpkin seeds!
Spaghetti Squash
1 spaghetti squash
your choice of pasta sauce
Cut the squash lengthwise and remove pulp and seeds. Place cut side down in baking pan with thin layer of water, and bake at 375ºF for about 40-50 minutes. Allow to cool for a little. Scrape the insides of the squash with a fork so that long strands come out. Place in strainer and allow to drain a bit so there is no excess liquid. Serve with your favorite pasta sauce.