since i tried the spiralizer and became a convert to vegetables replacing pasta, i wanted to try more vegetables in like manner. so i bought a spaghetti squash for my spiralizer but for some reason, i couldn’t find a recipe with spaghetti squash in my spiralizer cookbook.
as you can guess, i’ve never had spaghetti squash before because it is the one vegetable that you DON’T need a spiralizer for! so i looked up some recipes and found a way to cook it and let the spaghetti make itself – how fun!
- baking pan
- aluminum foil
preheat oven to 375 degrees F.
cut the squash in half lengthwise and place, cut side down, in a baking dish. add about 2 cups of water to come ½ inch up the sides of the baking dish. cover with aluminum foil and bake for 45 minutes, until the squash is easily pierced with a knife. turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender.
remove from the oven, uncover, and allow to cool slightly. scoop out the seeds and gooey bits for compost. scrape the remaining flesh of the squash with a fork to get out all of the spaghetti noodles. place noodles in a large bowl and set aside.
resources: Herbed Spaghetti Squash Recipe by Emeril Lagasse on Food Network