Lately I have been hearing more and more about
spagetti squash. This seasonal veggie when baked can be used instead of pasta, potaotes, or rice if you are trying to find a healthy alternative. The perks of this vegetable is that it is available year around with it's peak season in the fall. It also has a very mild flavor and can be pared with almost anything. Here are step by step instructions that I found on
about.com on how to cook and prepare spagetti squash:
Step 1: What you need
- 1 spagetti squah
- large sharp knife
- baking pan
- oven
- kitchen fork
Step 2: Prepare
- Prick the spagetti squah all over with a skewer so it will not burst when baking or you can cut it in half.
- Place into a baking pan or cookie sheet pan.
- Bake 375 for one hour if you keep it whole or 35 mins if you cut it in half.
Step 3: Let it cool down so it is easy to handle.
Step 4: Scoop the seeds and strings from the center of the cooked squash.
Step 5: Gently scrape the tines of the fork around the edge of the spagetti squash to shred the pulp into strands.
Step 6: Use the strands with whatever you are cooking.
We made pesto chicken with the spagetti squash, instead of the typical pasta.