It's hard to find someone who doesn't enjoy a bowl of pasta, so for those opting for a low-carbohydrate or gluten-free diet, it's sorely missed. Fortunately nature provides a fantastic substitute. The aptly named spaghetti squash provides the appearance of noodles with a slightly sweet and mild flavor. It's not too difficult to prepare when you follow this recipe, and we think you'll be pleasantly surprised with the results.
- Preheat the oven to 375°F.
- Using a small sharp knife, cut the squash into halves from stem to base.
- Using a brush, completely coat both halves with olive or avocado oil.
- Prepare a baking tray with raised edges by lining it with foil.
- Place both halves of the squash into the tray, flat sides facing down.
- Pour a half cup of water into the tray around the squash.
- Bake in the oven for 45 to 50 minutes.
- Turn off the oven and remove the tray. Allow 8 to 10 minutes to cool.
- Use forks to pull apart the meat of the squash into strands of noodles.
- Depending on your preferred presentation, place the noodles into a bowl or back into the husks.
Toss with olive oil or butter along with salt and garlic before serving. It may be served as-is or with your favorite spaghetti sauce. Pan fried pepperoni is one of our favorite additions to this recipe.
Cutting the squash into rings will yield longer noodles but at the cost of not being able to use the rind as a bowl.