Have you tried spaghetti squash? I’m surprised how many people haven’t yet. It is a tasty, mild summer squash that is available in most grocery supermarkets year-round. When cooked the flesh is stringy, and resembles spaghetti strands – hence the name.
Spaghetti squash is my all time favorite squash and I cook with it often, using it many times to replace pasta in dishes.
It is super easy and quick to steam the squash in the microwave but since we choose not to have a microwave, we cook ours the old fashioned way – baked in the oven. I prefer it this way personally.
So Simple Spaghetti Squash
- 1 medium sized spaghetti squash, cut in half and seeds removed
- olive oil or 1-2 Tbsp vegan margarine
- garlic powder
- onion powder
- fresh cracked black pepper
- seasoning salt
See how simple? Just place the spaghetti squash cut side up on a baking pan. Brush with olive oil or put 1 Tbsp of vegan margarine in the cavity. Sprinkle with seasonings. Bake in a 350 F oven for about 40 minutes or until flesh is tender and starts to separate into strands when tested with a fork.
Let cool slightly then, using a fork, scrape out the flesh into a bowl. Serve alone as a side dish or as a replacement for pasta with your favorite sauce. Yum!
Handy tip: If the squash halves aren’t stable on the baking sheet, make a stand by wadding up tinfoil into a circular shape as a base or stand around each half of squash.