Friday, March 7, 2014

Spaghetti Squash

In the New Year, everyone resolves to eat better and make better lifestyle decisions. And I'm one of them. In fact, this blog started as a result of a very successful New Year's Resolution a few years back. One thing that I have been wanting to try to make for a while is spaghetti squash. I've had it at various Vegan dinner parties in recent weeks, but I had yet to attempt it myself. Earlier in January I had made my homemade marinara sauce with meatballs. You can see that recipe here. Since it makes enough for a small, hungry army, I often freeze a large amount of it so I can enjoy it throughout the winter. So I decided to break it out for my first foray into spaghetti squash. I strongly believe that with a good topping, anyone can enjoy spaghetti squash as a healthy alternative to regular pasta.

Spaghetti Squash (serves 2-3 people, depending on size of squash)

  • Spaghetti Squash
  • Olive oil
  • Oregano, dried
  • Sea Salt
  • Pepper
  • Your Favorite Sauce

Probably the most difficult part about working with spaghetti squash (or any squash for that matter) is cutting it in half. Those suckers are hard to work with! It took a very large, sharp knife for me to cut these in half...and arm strength I just don't have. So...I elected to cook them for 10 minutes or so first in order to soften them up, and then cut them in half for the rest of the time. But hopefully you're stronger than me!

If you are able to cut these suckers in half, do that first. Then scoop out the pulp and seeds from the middle. You can elect to toast the seeds as a snack, or just toss these. They will not be needed for the dish. Once this is completed, sprinkle the insides with olive oil, oregano, sea salt and pepper. Then place them rind side up and bake in a 375 degree oven for 30-40 minutes, until they have softened on the inside. Then just take a fork and shred out the spaghetti squash. Toss with your sauce and serve!

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