(Another guest post from my husband. He's on a roll in the kitchen! This spaghetti squash tasted a lot like real spaghetti when topped with sauce and parmesan. Perfect for a gluten free diet!)
Today was the first time I’ve made spaghetti squash. It was pretty good, and extremely easy. I bought the squash about three weeks ago,
and it sat on our counter this whole time.
For some reason, we just never got around to cooking it. Then this morning I thought I should just
cook it and, whether it’s good or bad, at least it’s off the counter. When I cut the squash, it immediately
reminded me of carving a pumpkin. It
just smelled very similar.
Spaghetti Squash
Serves 2-4
Ingredients:
1 whole spaghetti squash (~26 oz, cooked, 4 calories per oz)
3 servings of your favorite marinara
¼ cup parmesan (88 calories in a ¼ cup) (omit for a vegan diet)
Method:
Cut the spaghetti squash in half.
Place each side cut-side down on parchment paper on a
baking sheet.
Bake at 400 degrees for 35 minutes.
Scrape the insides out with a fork.
Happy eating!
Just a quick note, since I'm on this page for the recipe and am making this again tonight - A melon baller is the easiest tool for removing the seeds/webbing. Just saying. You're welcome. Merry Christmas, and Happy New Year to the best wife in the world!
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