Meatless Monday: Spaghetti Squash

I am FINALLY sharing with you all my recipe for spaghetti squash! I’ve only showed you pictures of me making it one two three times, I guess it’s time I post my recipe.

The thing is, this isn’t a recipe as much as it is a method. Spaghetti squash is super versatile. Once you roast it and get it out of the shell, you can do anything with it that you’d do with regular ol’ spaghetti. Sometimes, I just toss it with olive oil and fresh herbs. Usually, though, I whip up a batch of tomato sauce (I use canned tomatoes during these colder months) to serve on top. We’ll usually toss some meatballs, garlic bread, and/or salad into the mix as well.

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This weekend, turkey meatballs and Alexia frozen garlic bread were invited to the party!

So, it doesn’t taste like spaghetti. Let’s get that out of the way right now. The texture is a little different and it definitely tastes more like a vegetable than a grain. But it is still an affordable and healthy alternative to its pasta counterpart, and it is super easy to make! Plus, it pretty much adopts the taste of whatever sauce you serve it with, so you’ll hardly notice you’re eating veggies 😉

Here’s how you do it:

Spaghetti Squash
serves 2-4, depending on size of squash and what you serve with it

1 medium/large spaghetti squash
olive oil
pasta sauce of choice

  1. Preheat oven to 400 degrees F.
  2. Using a very sharp knife, carefully cut the stem off of the squash. If you’re having a really hard time with it, poke a few holes throughout the squash and microwave it for 30-45 seconds before trying again.
    cut2
    cut1
  3. Place the squash on the end you just cut off so that it’s stable. Again being extremely careful, cut it in half length wise.
  4. Scoop the insides from the squash.
    cut5 scoop
  5. Spray the cut side with a little bit of olive oil, and place skin side down on a baking sheet into the oven. Let it roast for at least 30 minutes, 40 minutes maximum. You want strands to pull away with very little effort when the squash is scraped with a fork.
  6. Remove and let cool before going at it with two forks. No right or wrong way to do this- just go at it until you get every last bit of squash out of the shell.
    scrape2scrape
  7. That’s it! Serve hot with olive oil and fresh herbs, or topped with your favorite pasta sauce. I’m even looking forward to trying this in a mac n’ cheese type dish…the possibilities are endless!

spaghetti3

spaghetti2

I will hopefully soon be sharing a recipe for the meatballs we enjoyed it with this weekend- I’ve made ’em 3 times now and I can’t get enough! But you all will have to wait until a non-Meatless Monday post for that 😉

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Bon appetit!

P.S. Are you coming?

I'm Attending Blend

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14 thoughts on “Meatless Monday: Spaghetti Squash

  1. coffeeandquinoa says:

    Yum, spaghetti squash. I tried it for the first time this winter, and couldn’t believe what a good sub for pasta it is. It really does take on the flavor of whatever sauce you use!

  2. I love spaghetti squash, but I’ve never tried it with red sauce and meatballs! I usually just eat it as a side so I just do a drizzle of olive oil. I like your method of roasting it rather than microwaving. I best it tastes 10000x better that way. But, I’m lazy, so I typically just zap it in the ‘wave.

  3. Spaghetti squash! Yum! The last time I made it I definitely overcooked it….it wasn’t good. Yours looks perfectly…spaghetti-like! I am going to bake mine to you directions next time! Can’t wait to hear all about your blend experience!

  4. I found your post linked on Can’t Stay Out of the Kitchen’s post about spaghetti squash. It’s so exciting to see so many other people loving this incredible dish!!! My kids and I are big fans of it covered in a meat sauce or with olive oil, garlic, veggies and shrimp. I get giddy seeing new ways of eating it! Thanks for sharing!!

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