Dr. Oz says we should use spaghetti squash instead of pasta. He recently featured a family on his TV show that lost of ton of weight and used this as one of their “go-to” foods. So I picked up a small squash and decided to investigate how to cook it and whether it would really work as pasta.
I was planning on meatballs in spaghetti sauce, so it seemed the perfect time. (Sorry not featuring a meatball recipe here today.)
On to the squash: First I washed it because I’m trying to get into the habit of washing all produce, even those with peels. Oranges, lemons, squash all get a quick bath.
Directions for cooking a spaghetti squash
Stab the squash all over. Yes it seems strange, but it’s what I did.
Pop it into the microwave for three minutes.
When it comes out of the microwave, it needs to rest on the counter for a few minutes. (Can you blame it?)
Place it into the oven – whole – at 350 for an hour.
Take it out of the oven and carefully cut it in half lengthwise.
Scoop out the seeds with a spoon.
Grab a fork and start to pull out the spaghetti strands.
Serve instead of pasta.
I didn’t put any salt or oil on the squash and we both really liked the taste and texture, in spite of this.
Our squash was about 7-8 inches long, so rather small by squash standards. We had enough left for another meal and it warmed up quickly and easily without loosing it’s texture. So try spaghetti squash instead of pasta if you’re cutting down on carbs or need a gluten free option.