Ever hear of spaghetti squash?
It’s a noodle replacement that I have become obsessed with since I learned about it a few years ago. Spaghetti squash is that big, football shaped, pale to bright yellow colored vegetable that you’ve maybe seen mixed in with butternut, acorn or hubbard squash at your local farmers market or grocer. But this type of squash has a unique property unlike any other, with its stringy inside; it's a perfect carby noodle swap.
Along with the health benefits, it’s so easy to cook it too. In fact, earlier today I thought I'd try putting the entire squash (uncut) in the crock pot because I was short on time. It turned out great, set on high for 3 hours in the pot! Once I removed the squash I was easily able to cut it in half and enjoy.
Another way to cook spaghetti squash, and my usual method is the oven. Set the oven to 450 degrees and put the squash (cut vertically in half) face down on a cookie sheet, lined with aluminum foil, and bake it for about an hour. You’ll know it’s done when the skin becomes soft and a bit brown…oh and the house will smell luscious.
When it comes out of the oven, I like to put spaghetti sauce on it with some parmesan cheese and sometimes some chicken (for protein) or some Quorn meatballs (meatless meatballs) if I'm feeling a vegetarian night.
To find other fun ways to cook spaghetti squash, check out this website: http://www.foodnetwork.com/recipe-collections/spaghetti-squash/index.html
Have you ever had spaghetti squash? What are your favorite noodle swaps?