Spaghetti Squash Spaghetti


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Trying to increase your vegetable intake, decrease your carbohydrates, or just looking for a easy new recipe? Spaghetti Squash Spaghetti is the one! Don’t be fooled, it is delicious!!

First you need to get your spaghetti squash cooking. Depending on how quick you want it to be done, choose one of the following ways:

1. Oven: (Halved) Cut squash half (carefully!!) and place cut sides down on a baking tray. Cook at 450 degrees for 30-40 minutes or until tender. Gently flake apart with a fork to get “spaghetti”.

 

2. Oven: (Whole) Pierce squash with a knife (like you would a potato so it doesn’t explode….now that would be a mess!). Cook at 450 degrees for about 60 minutes or until tender. Cut in half after slightly cooled and gently flake “spaghetti” apart with a fork.

3. Stove top: (Whole) Pierce squash with a knife. Place in boiling water and reduce to a simmer for 20-30 minutes or until tender. Cut in half (when able to handle without burning yourself) and flake “spaghetti” apart with a fork.

4. Crock pot: (Whole) Pierce squash with a knife. Put in crock pot with a cup of water. Leave on low all day ~ 8 hours. Cut in half and flake apart with a fork to get “spaghetti”.

I cooked mine using method number 1. Here’s what it looked like when I was done cooking it. You can see my fork marks to see if it was tender yet.

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Flake apart with a fork.

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Here’s what it looks like all scraped out.

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Spaghetti Squash Spaghetti

1 lb hamburger (or 2-3 cups veggies)
1 jar spaghetti sauce or 3-4 cups homemade sauce
1 spaghetti squash, cooked (see above)

Brown hamburger. Add sauce and heat through.
Serve over spaghetti squash like you would spaghetti.

Meatless Option: Use cooked veggies in the sauce instead of hamburger.

 

 

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