Spaghetti Squash

When I first started living a grain-free life, the one thing I knew I would miss would be pasta – particularly noodles. There’s something so calming about twirling some spaghetti around a fork. However, after a lot of research I found I could use zucchini’s as noodles. They filled the void until I finally broke down and tried spaghetti squash.

Spaghetti squash takes grain-free pasta dishes to a whole new level. Very neutral in flavor, these noodles remind me of angel hair pasta (though it’s been awhile since I’ve had real angel hair pasta, but oh well).

Use this as a replacement for noodles in a variety of Italian inspired pasta dishes, such as my Seafood Alfredo.

This should take about 30-40 min to cook, and prep time isn’t too long. Anywhere from 5-10 min. It’s great to prepare this on a Sunday so it’s ready to use throughout the week (or whatever day you have available).

Spaghetti Squash

Ingredients
– Spaghetti Squash
– 1-2 tablespoons of butter or ghee, melted (feel free to use your favorite oil, sometimes I’ll use avocado)
– Salt and pepper

Method
– Preheat your oven. This is tricky for me because I have an oven that I’ve got to set pretty high. I preheated mine to 415 degrees.
– Take the squash and cut it width wise. You could cut it length wise, but trust me – width is easier.

-Clean out the seeds and discard the waste so your squash looks like this

– Melt the butter and coat the the meat of the squash. I used two squash’s and needed 2 tablespoons of butter. Mine were somewhat smaller than some I’ve seen. Once oiled, sprinkle with salt and pepper.

– Once the oven is preheated, place the spaghetti squash face down on a cooking sheet covered in foil (you’ll thank me for that) and let cook about 30-40</>min.

– After your timer has dinged, take the squash out and make sure the squash is tender to the touch. They’re going to be hot, but you should be able to poke and see. If not tender, let cook another 5 min. Let the squash cool.
– Once cooled, it’s time to get the meat out! Using a fork, scrape the squash into a bowl. It will come out like spaghetti noodles!

– Place your prepared squash in airtight containers and enjoy! This should last for about a week in the fridge.