Baked Spaghetti Squash

This is a basic recipe for spaghetti squash, you can add almost anything you want to it as you would with regular spaghetti pasta- go crazy! This medium sized bright yellow squash is a great low-carb, low-calorie, healthy alternative to pasta. The first time I tasted it was actually in grad school when we got to eat in the fancy faculty cafeteria for some special occasion, quite honestly I did not like it. But my health-conscious roommate at the time was obsessed with the stuff and convinced me that it was all sorts of awesomeness. So now 2 years later I decided to give it another try.

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Recipe used: Food Network’s Baked Spaghetti Squash with Marinara (+ How To Video by Michael Chiarello)

Simple ingredients needed: black pepper, salt and olive oil + spaghetti squash.

Tools needed: baking sheet, foil, spoon, fork, and a heavy duty knife or clever.

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This was a near-fail, but I didn’t realize that I did not have a proper knife for the job and it was quite a struggle….

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But I did it! I cracked the sucker open and scraped out all the seeds and stringy stuff with a spoon.

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Take each half and coat it generously with olive oil, salt, and black pepper. Then turn them facing down on a baking sheet lined with foil. Bake for 30-40 mins at 450 F until the flesh is soft.

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Beautiful! Remove it from the oven and let it cool just enough so that you can hold it in your hand.

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Here’s the fun part: take a fork and start scraping the flesh out-layer by layer. The squash flesh actually becomes yellow-translucent “strains” of spaghetti! The spaghetti squash by itself is pretty bland, so you can add sauces, veggies and meats to it for flavor. Here I mixed it with some leftover (real) spaghetti and meatballs.

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Bon Appetit!

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